Capital | GSCR364G-L | Use and Care + Installation Guide | Capital GSCR364G-L Use and Care + Installation Guide

Capital GSCR364G-L Use and Care + Installation Guide
THE ART OF PRECISION™
USE AND CARE /INSTALLATION GUIDE
J.::~::f::f:::::i~erie.r Ra n g e
Gas Manual Clean with Convection
Proudly ~
Made in
USA
A SPECIAL MESSAGE TO OUR CUSTOMERS
Dear Valued Customer,
Congratulations on making a smart choice! You have joined an elite group of cooking enthusiasts who demand only the very best from their
appliances. A Capital Cooking appliance promises years of cooking enjoyment and outstanding performance, allowing cooks everywhere
to create cu linary memories that last a lifetime.
Because of the unique features found in our appliances, we urge you to read this manua l thoroughly before installation and use.
And please retain this manual for future reference; it is an invaluable guide to help you better understand your Capital Cooking
appliance.
Since your satisfaction is our topmost priority, please feel free to contact our service experts. You may reach us toll free at 866.402.4600,
or dial the factory direct at 562.903-1168. You can fax us a list of your concerns, comments, and/or compliments at 562.903-1167, or drop
us an email at customerservice@capital-cooking.com. Feel free to also write us at 13211 East Florence Ave. Santa Fe Springs, CA 90670.
Our products are proudly designed and man ufactured in America, and we trust that our strict adherence to the highest quality
assurance standards will provide you with years of trouble free, gourmet cooking.
Happy Cooking!
Chairman
Capital Cooking Equipment, Inc.
TABLE OF CONTENTS
Precision Features
Models
Warnings
Safety Practices I Electrical, General
Safety Practices 1 Cooking
Oven Parts Identification
Range Parts Identification
Using The Range-top I Power-floTM Burners
Using The Rangetop
Using Your Oven
Using Your Oven - Self Clean Mode
care And Maintenance
care AND Maintenance I Locating Rating Plate
Troubleshooting
Installation Instructions
3
4-5-6-7
8
9
10-11
12
13
14
15-16-17
17-18-19-20
21-22
23
24
25-26
27
Table Of Contents
Service I Warranty
28
42
PRECISION GAS RANGES FEATURES:
STAY·KOOLTM KNOBS
Our restaurant grade, die cast chrome plated metal knobs
feature bold red graphics for easy readings of settings, and plastic inserts
that stay cool to the touch when using your range. (Available in Black or Wine Red.)
POWER·FLO TM BURNERS
These versatile burners are the most advanced burners available in the industry. They allow from true simmering
to a powerful19,000 BTUs. Not only are they powerful, but they are energy efficient, and environmentally conscious.
The Power-Flo TM burners use LESS gas at higher BTUs,thus saving on precious natural resources, while
delivering astounding levels of power and control. (GSCR364W features 15K BTU Power-Flo burners+ 30K BTU Wok)
TRADITIONAL BBQ-GRILL (GCR MODELS ONLY)
The Precision Gas Convection Ranges (Manual Clean), feature our exclusive BBQ-Grill w/ Tru-Side rM stainless steel
channeling grates, that help reduce flare-ups by channeling the grease away from the burner.
The stainless radiant trays promote evenness of heat, which means no more cold spots. The lifetime stainless steel burner
generates a powerful18,000 BTUs. Plenty of performance to cook a vast array of cuisine, from juicy steaks, to vegetables.
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THERMO-GRIDDLE TM
Our solid stainless steel thermostatically controlled griddle plate gives you precise control over the griddle area.
From 18,000 BTUs on 12" griddle sections and 30,000 BTUs on 24" griddle sections, our
griddle plates provide precise control and performance. And it will never rust! Guaranteed!
INFRA.QTM: (FOR GSCR AND GRT MODELS ONLY)
Now you can have true restaurant quality steaks and seared Ahi in the comfort of your own kitchen.Capital's
exclusive Jnfra-QTM infrared-BBQ Grill system utilizes 18,000BTUs and sears up to 1800 degrees, while allowing you the
control to safety cook vegetables, and fish all on the same burner. Features our exclusive Tru-SideTM grates that c hann e l
grease to grease pan causing less flare-ups.
POWER-WOK BURNER
Our incredibly powerful wok burner generates 30,000 BTUs. A cast
iron, porcelain coated two piece wok grate allows you to
accommodate a variety of Wok sizes or stock pots.
INFRA-BROIL TM
Our gas infrared broiler beneath glass generates 18,000 BTUS
of power. And the radiant glass makes clean-ups a snap!
(Note: 24" range does not feature glass infrared broil.)
ROTISSERIE (GSCR ONLY)
Every Precision Series gas self clean range (GSCR) features the first ever,
motorized rotisserie system in a professional style range. What's more the
rotisserie, complete with rod , heavy duty cast stainless steel prongs
and basting pan come STANDARD!
FLEX-ROLL TM OVEN RACKS (SELF CLEAN ONLY)
Our patent pending Flex Rolln.o oven racks
provide the smoothest, most effortless range of
motion in any oven EVER manufactured!
30" PRECISION SERIES MODELS ( QSCR SELF CLEAN I OCR MANUAL CLEAN}
. .~......+-ill
GSCR304.
GCR304 .
GSCR305.
GCR305.
GSCR304Q .
GCR304Q.
GSCR304G.
GCR304G.
GSCR305
GSCR302W.
GCR302W.
In the commonwealth of massachusetts, gas connection must be performed by a licensed plumber or gas fitter.
36" PRECISION SERIES MODELS { GSCR SELF CLEAN I GCR MANUAL CLEAN)
GSCR366 .
GCR366 .
GSCR364G.
GCR364G.
GSCR364Q.
GCR364Q .
GSCR364W.
GCR364W.
GSCR364Q
In the common-alth of massachusetta, gas connection must be performed by a licensed plumber or gas fitter.
48" PRECISION SERIES MODELS ( GSCR SELF CLEAN I GCR MANUAL CLEAN)
GSCR484G.
GCR484G .
GSCR484W.
GCR484W.
GSCR486G.
l£t:i£1~::1~ GCR486G.
GSCR486Q.
GCR486B .
GSCR484QG.
GCR484BG.
GSCR484QG
In the common-alth of muuc:huMIIs, g.. c:onnec11on must be performed by a licensed plumber or gas fitter.
60" PRECISION SERIES MODELS ( GSCR SELF CLEAN)
1 1m~o1 ® 11
GSCR604GW.
®
GSCR604QW.
GSCR604QG.
GSCR606QG.
GSCR604GW
In the commonwealth of massachusetts, gas connection must be performed by a licensed plumber or gas fitter.
WARNINGS!
WARNING! If the information in this manual is
not followed exactly, a fire or explosion may
result causing property damage, personal injury
or death.
I
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 ~r 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
qualified installer, service agency or the gas supplier.
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 supply piping system at test pressures equal
or less than 5 psi (35 kpa).
RNING! Disconnect Power before installing.
fore turning power ON, be sure that all
ntrols 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.
• Smother flames with a close fitting lid, or any
metal tray.
• Turn OFF the burner. Be careful to prevent burns.
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 burned.
• DO NOT use water or a wet dishcloth on fire.
A violent steam explosion will result. Use a fire
extinguisher only if:
• You have CLASS ABC extinguisher and
you know how to operate it.
• The fire is small and contained in the
area where it started.
• The fire department has been called.
• You can fight the fire Wth your back to
the exit.
FOR YOUR SAFETY! ifYou 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 ease of
installation and operation. However, we
recommend that you read all sections of this
manual before installation and that your range
is installed by an approved gas installation
technician capable ~ reviewing and performing
the manufacturers installation checklist included
in your information packet.
The installation of appliances assigned for
manufactured (mobile) home installation must
conform with the Manufactured Home Construction
and Safety and SafetyStandard,litle 24 CFR, Part
3280 or, when such standard is not applicable,
the Standard for Manufactured Home
Installations, ANSI/NCSBCS A225.1, or with
local codes as applicable.
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 electrically
grounded in accordance with local codes or, in
the absence of local codes, with the National
Electrical Code, ANSI/NFPA 70
I
WARNING! If the information in this manual is I
not followed exactly, a fire or explosion may
result, causing property damage, personal injury·
or death. Please read the installation, operating
and maintenance instructioos th<roughly before use.
I
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 regulator.
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
RE FERENCE!
PLEASE NOTE:
In the Commonwealth of Massachusetts, gas
connection must be performed by a licensed
plumber or licensed gas fitter.
I MPORTANT!: 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 - 18'1. Refer to the Installation Instructions
accompanying this appliance for assembly instructions
SAFETY PRACTICES I ELECTRICAL, GENERAL
ELECTRICAL SAFETY:
Electrical Requirements and Grounding Instructions
*It is recommended that a dedicated circuit servicing
this appliance be provided.
NOTE : ALL MODELS.
• 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.
Gro unded Outlet Box
IN CASE OF AN ELECTRICAL FAILURE
Grounding Pin
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 ma nua lly , carefully
hold a lighted match to the burner ports and turn
the gas control knob to HI. During a power failure,
you can manually light the standard range burners
only, but each must be lit with a match.
Note: For Precision Gas Ranges, the gas oven, grill,
Thermo-griddle 1"' and infrared oven broiler burners
CANNOT be lit manually during a power failure.
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 self clean 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 requirements 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
National Electrical Code and/or applicable local
codes and ordinances by a qualified electrician.
• 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.
Grounded
Outlet
• 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.
GENERAL SAFE Y:
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.
I
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 accident 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.
I
• 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 children
above the range or behind it. If children should
climb onto the appliance to reach these items,
t hey 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 burners,
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.
SAFETY PRACTICES I COOKING
• 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.
COOKING SAFETY:
• 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 glassceramic, ceramic earthenware or other glazed
utensils are suitable for range use. Other types
of utensils may break with sudden temperature
changes. Use only on low or medium heat settings
according to the utensil manufacturer's directions.
• 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 Infra-grill™ BBQ 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 essential
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 burns; 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 chemical 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 disconnect 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.
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.)
• 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 deflector, which deflects heat away from the
range and the trim on the top and sides of the
oven door, will also be hot when the oven is in use.
SAFETY PRACTICES I COOKING
• Place oven racks in desired position while oven is 1. Remove all packing materials and labels from
cool. If a rack must be removed while the oven is your appliance. If the installer has not set up your
hot, do not let the potholders contact the hot appliance, please do it before using it.
infrared burner.
2. Place the oven racks in the proper position
• Use care when opening the oven door; let before turning on the oven.
hot steam or air escape before removing or
replacing foods.
For correct rack position, check your recipe.
The most frequently used position is number 2.
• DO NOT remove the door gasket.
The rack positions are numbered from the bottom
It is essential for a good seal during baking.
to the top as in the floors of a building.
• BE CAREFUL not to damage the glass covering
CAUTION! Do not use aluminum foil to cover
the Infrared broiler in the gas oven. If the glass is the oven racks or to line the oven. Heat can be
damaged, air can enter the distribution box behind trapped beneath the foil, this can cause damage
the glass, possibly resulting in an explosion.
to the oven and food may not cook correctly.
• In the event that personal clothing catches fire, 3. Before BAKING and BROI UNG:
DROP AND ROLL immediately to extinguish flames.
Turn on the oven and broiler burners one at a
time for 20 to 30 minutes each. This bums off the
• DO NOT obstruct the path of combustion or manufacturing oils used by the factory. Turn the
ventilation air.
oven burner on to 450°F and then the broiler
burner on to "Broil". Be sure to turn on the
• For safety reasons and to avoid equipment damage, ventilator above your range while these burners
never sit, stand, or lean on any part of the range. are on, as there will be an odor.
• Service should only be performed by a
qualified, Factory Authorized Service Technidan.
Technidans must disconnect the power supply
before servicing this unit.
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.
OVENS RANGE PARTS IDENTIFICATION
OVEN PARTS IDENTIFICATION
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Small Oven
Large Oven
Vertical Rod Support for rotisserie rod
Rotisserie Rod
Meat Holder
Broiler Burner (behind glass)
Oven Light
Oven Thermostat Sensing Bulb
Convection Baffle
Convection Fan (center back wall of oven can
behind baffle)
11. Oven Gasket
12. Door Lock
13. Heat Shield
1. Adjustable Feet
2. Adjustable Casters
RANGETOP PARTS IDENTIFICATION
1.0ven Door
2.Small Oven Door
3.Kick Plate
4 . Door Handle
5. Filler Plate
6. Switch ( Light, Fan & Rotis)
?.Drip pan handle
8.Griddle Plate
9.Standard Power Flo Burner
10 .Adjustable Legs
11 .1ndicating Lights
12.Large Power Flo Burner
13.Two Piece Cast Iron Wok Grate
14.1nfra BBQ
15.Knob
16. Cast Iron Grate
17. Island Trim
U S I N G T H E R AN G E- T 0 P I P 0 W E R- F L0
POWER-FLO™ BURNERS
Your new gas range is equipped with the latest in
burner technology. The Power-Flo™ burners are
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BURN ERS
ELECTRONIC IGNITERS
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, see page 19 "Troubleshooting" ,
"Before calling For Service".
the appliance may cause an orange flame. This will
disappear with use.
®
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®
designed for maximum control and the precise use
of heat where it matters most. The large 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 delicate sauces.
The retention ring at the bottom stabilizes the main
ports so as to achieve higher heat and maintain
proper combustion of the burners, leading to greater
efficiency and no yellow tips. It is always ON when
the burner is in use. The burner should never be
operated if the cap is not in place.
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.
~
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tl
1. Burner Cap
2. Retention Ring
3. Spillage Ring
4. Burner Base
5.1gniter
6. Venturi
®
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.
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.
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.
SIMMERING
Your new range-top has exceptionally low simmering
capabilities. The large cap serves as a heat diffuser 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 longer than lighter, conventional
grates), some foods may continue to cook by retained
heat after the burner has been turned off.
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.
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.
An improper air-gas mixture may cause either a
burner flutter or a yellow tipped flame. A technician
should adjust the flame. During initial use, foreign
particles in the gas line, or dust in the air around
For safety reasons the flame must never
extend beyond the bottom of the cooking
utensil. Never allow flames to curl up the
side of the pan.
Utensils which conduct heat slowly (such
as glass-ceramic) should be used with
medium to low flames. If you are cooking
with a large pat, a larger flame can be used.
Proper Flame Height
CORRECT
WRONG
USING THE RANGETOP
BURNER SETIINGS
The rangetop burner valves have infinite number of
heat setting 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.
OFF
~LITE
SIM
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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 flame up on the outside of
the pan and 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 and 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 product.
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.
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 heavy cast iron. They were
designed in sections to make them easier to remove
and clean.
PROPER COOKING UTENSILS
For best results we recommend using Professional
Cookware. These types of utensils can be found at your
• 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.
USING THE POWER-FLO™ WOK SECTION
Depending on your model size, your Precision Series
Self Clean Ranges are equipped with a Power-Flo™ wok
burner. On the 36", 48" and 60" models the BTU rating
for this burner is 30,CXX) BTU's. On the 30" five burner
model, the BTU rating is 25,CXX) BTU's.
Wok cooking, or stir-fry cooking, requires intense,
searing heat for cooking. The Power-Flo™ Wok system
is perfectly designed to deliver high intense heat, by
spreading the flame under the diameter of the wok pan.
The flame ring at the bottom stabilizes the main burner
ports so as to achieve higher heat and maintain proper
combustion of the burners, leading to greater efficiency
and no yellow tips. It is always ON when the burner is
in use. The burner should never be operated if the
burner cap is not in place.
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.
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
department 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 INFRA-Q™ (infrared BBQ Grill)
FOR GSCR AND GRT ONLY
The burner should light within approximately 5 seconds.
• 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
USING THE RANGETOP
poultry, it may be necessary to turn the heat to
a lower setting after the initial browning. This
cooks the food through without burning the outside.
be necessary to turn the heat to a lower setting
after the initial browning. This cooks the food
through without burning the outside.
• 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.
• After grilling and the food has been removed,
turn the knob to HI and burn off any excess grease
that may have accumulated on thestainless steel radiant
• Use a brass wire brush, dipped in hot water, to
loosen food particles from the grate.
• Use a brass wire brush, dipped in hot water, to
loosen food particles from the grate.
• When the grill has cooled, clean the drip tray,
and compartment.
• When the grill has cooled, clean the drip tray,
radiants, heat deflector and compartment. Wipe
the U-shaped burner with a damp cloth.
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.
GRILLING SUGGESTIONS
• 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.
• Brush on basting sauces towards the end of cooking.
• If a layer of ash has deposited on the ceramic
burner plates, simply brush ash to the back. It will
collect into the drip pan tray for safe and easy
clean-ups.
• 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
vacuum cleaner and quickly vacuum away the ash.
Note: The Standard BBQ is only available on GCR
or Non Self Clean Ranges.
COOKING ON THE STAINLESS STEEL BBQ
The burner should light within approximately 5 seconds.
• 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
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 higher heat
settings for most of the cooking time. However,
when grilling large pieces of meat or poultry, it may
CAUTION!
• Use extreme ca re when placing the gri ll
components into the grill compartment. Avoid
hitting the ceramic igniter that could break,
preventing operation of the grill.
• 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 or hazardous conditions during operation.
• Add seasoning or salt after grilling. Early salting
dries out meat.
• Use a spatula or tongs instead of a fork to turn the
meat. A fork punctures the meat and lets the
juices flow out.
• After the juices begin to bubble to the surface,
turn the meat only once. This helps keep the
juices in the meat.
• Some pieces of meat and poultry cook faster than
others. Move those pieces to the cooler area of the
grill until the rest have cooked.
• The doneness of meat is affected by the thickness
of the cut. Chefs say it is impossible to have a rare
doneness with a thin cut.
• 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, stainless
steel radiant and the burner are assembled in the
grill box from the factory. Please see below for
correct parts associated with the grill box.
TRU-SIDE ™ GRILL 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.)
WARNING! Do not leave the BBQ section
unattended while cooking!
USING THE RANGETOP /USING YOUR OVEN
HANDLING EXCESSIVE FLARE-UPS
• The intense heat needed for grilling may also
cause fiare-ups, due to grease and basting
sauces dripping on the ceramic burner plates.
• 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.
COOKING ON THE THERMO-GRIDDLE'M
Description:
• The built in griddle is made of non rusting
3/8" thick stainless steel. This produces a surface
that is easy to clean.
• The griddle has a aluminzed steel straight
tube burner that is lit by a hot surface igniter.
The griddle 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 electronically controlled with
temperatures marked on the knob from 150
degrees F to 500 degrees F
• There are no fixed settings on the knob.
• Press and turn the knob counter-clockwise to the
temperature setting.
PREPARING THE GRIDDLE
• The griddle must be level or tilted slightly forward
for optimum performance. The griddle should
have been leveled during installation.
• 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. Hov.€ver, a very small
amount may be used to flavor foods.
COOKING ON THE GRIDDLE
• Check that the grease tray is tucked under the
griddle plate overhang.
• Turn the knob to the cooking temperature to
preheat the griddle.
• Preheat 5-10 Minutes.
• Add butter, margarine, shortening or oil for more
flavor: Add food and cook!
OVEN USE
GENERAL (Only on large self clean oven)
Your large new oven can be used in 6 cooking models;
convection bake, regular bake, convection broil,
regular broil, convection-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 been checked for
accuracy. Your old oven had a thermostat that over
the years got a little cold. Check your recipes for the
correct time and temperature and don't use the old
time or temperature you were using to compensate
for your old oven being off temperature.
SMALL OVEN REGULAR BAKE ONLY
BURNERS
Your new Precision SeriesTM 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.
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.
USING CONVECTION BAKE AND REGULAR BAKE
TO SET THE OVEN FOR CONVECTION BAKE
AND REGU LAR BAKE
Decide if )W are gjng to use CONVECTION BAKE aREGULAR BAKE. These ccd<ing mcxles are for baking
a- v.arming: using one, t.v..o, three a- four racks. Jf )W
are gjng to use Regular Bake tum the o.e1 contrd
knob to the temperature used in the recipe.
To use Convectioo Bake, simply press the
CONVECTION Button located on the front
panel to start the Convection Fan.
CONDENSATION
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 door.
CONVECTION BAKE
Convection Bake is baking with a fan at the back
ri the oven circulating the hot air in a continuous
pattern around the food. This circulating hot air heats
and biUM'Is the surface ri the food more effectively
than in a standard oven. This aiiCMS most foods to
be cooked at lov.er oven temperature or in less time,
USING YOUR OVEN
if baked at the regular temperature. The air is recirculated 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
savings 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, souffles,
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
adequately 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
always 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.
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.
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.
FOODS SUITABLE FOR BAKE
Appetizers
Pies, Cakes
Breads
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
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 souffles.
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.
Baked items cook more quickly and evenly ifthey are
individually smaller in size, i.e. two or three small 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 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.
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
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 air can circulate freely around each pan. Allow
USING YOUR OVEN
at least one inch of space between the oven walls and
the pans.
• Be sure to read the basic information on convection
before using the oven for the first time, page 14-16.
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
rack as the heat does not have the room to circulate.
• Keep in mind that convection baking results vary,
depending on type of product.
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
temperature 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.
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 bulletins.
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 atservingtemperature.
Set the oven to the temperature suggested in the
chart. Rare meat must be eaten when it is removed
from the oven, as it continues cooking from its own heat.
To keep food moist, it must be covered with
aluminum foil or a lid.
Do not refreeze.
To thaw frozen cooked food, set the oven knob to
170°F. Loosen the freezer wrapping. Do not use
plastic wrap or wax paper in the oven.
FOOD SAFETY
According to the United States Department of
Agriculture 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.
To dehydrate food, follow suggestions in a recipe.
To warm plates, check with the dishware manufacturer 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.
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 3. Steaks,
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 would indicate the
position. 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
oven and centered on the rack for best results.
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
thermometer. 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 degree 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 helps 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 Broii-Stop_pqsition.
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!
• 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.
• Steaks should be at least one inch thick, if rare
doneness is desired. It is difficult to get rare with meat
that is thinner.
• After half the total cooking time, turn the food 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.
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!
USING THE OVEN ROTISSERIE
Your Gas Self Clean oven contains a rotisserie system,
complete with a vertical positioning rod, aU-bracket, a
horizontal spit rod, and heavy-duty, cast stainless steel
prongs. Also, the oven comes with a porcelain-coated,
two piece broiler pan, provided for your convenience.
Using the rotisserie is quite simple.
NOTE: It is not recommended to use the convection
fan in Open Door Broiling.
• Place the vertical positioning rod into the hole
located on the bottom left side of the oven can.
USING YOUR OVEN- SELF CLEAN MODE
• Place your rotisserie spit-rod with your meat
prepared between the two prongs on the
U-bracket, and swing into place on the right side
wall of the oven can.
• Place the broil pan directly beneath the meat.
• Close oven door
• Set the oven to Broil mode
• Press the rotisserie button on the left side of the
front panel which will activate the rotisserie motor.
NOTE: For Convection Rotisserie, simply follow thP.
same steps and first press the rotisserie button,
followed by the convection button.
NOTE: Rotisserie system is only available in the Precisiot,
Series gas Seff-Ciean Ranges and NOT the Precisiot,
Series sfilndard non-seff clean gas convection ranges.
NOTE: Rotisserie system can ONLY be used in thP.
Broil Mode, and not Bake mode.
INTERNAL COOKING TEMPERATURES :
OVEN TEMPERATURE
Egg and Egg Dishes
Eggs
Cook until yolk and
white are firm
Egg Casseroles
160 degree F
Egg Sauces, Custards
160 degree F
Ground Meat and Meat Mixtures
Turkey, Chicken
165 degree F
Beef, Veal, Lamb, Pork
160 degree F
Fresh Beef, Veal, Lamb
Medium Rare
145 degree F
Medium
160 degree F
Well Done
170 Degree F
Fresh Pork
Medium
160 degree F
Well Done
170 degree F
Roast Beef
Cooked Commercially
140 degree F
Vacuum Sealed
140 degree F
Ready to eat
140 degree F
Poultry
Chicken, Turkey-Whole
180 degree F
Chicken, Turkey-dark meat 180 degree F
Poultry-breast
170 degree F
Duck and Goose
180 degree F
Stuffing
Cooked alone or in bird
165 degree F
Sauces, Soups, Gravies, Marinades
Used with raw meat, poultry, or fish
Bring to boil
Seafood
Fin Fish
Cook until opaque and
flakes easily with a fork
OVEN SELF-CLEANING
The self-cleaning oven of your new range features
pyrolytic self-cleaning. When set in the SELF-CLEAN
mode , the oven reaches a high temperature that
burns off the food soil.
When the oven is on for SELF-CLEAN, only the
RANGETOP burners can be used.
NOTE: Before turning oven to self-clean mode,
wipe up the excessive Food Soil. This will minimize
any excessive smoke or flames that may occur.
It is common to see smoke and/or flames
during the SELF-CLEAN cycle, depending on
the content and amount of soil remaining in the
oven. If a flame persists, turn off the oven and
allow it to cool before opening the door to wipe
up the excessive food soil.
At the end of the SELF-CLEAN cycle, some gray ash
or burned residue may remain inside the oven. This
is a mineral deposit that does not burn or melt. The
amount of ash depends on how heavily soiled the
oven was before the oven was cleaned. It is easily
removed, once the oven has cooled, using a damp
paper towel, sponge, or cloth.
Wipe off any smoke residue that remains on the
front frame with Formula 409® or Fantastik®.
If stain remains, use a mild liquid cleanser. The
amount of smoke stain is directly related to the
amount of food soil left in the time of self-cleaning.
Clean the oven often.
OVEN DOOR LOCK DURING SELF-CLEAN
When the clean cycle starts, the lock light turns on,
and the automatic door lock cycle begins. Do not
attempt to open the door when the lock light is on.
You can stop the cycle by turning to OFF position.
The lock light will turn off only after the oven has
cooled below 550°F, and the automatic door lock
has completed its cycle to the open position.
BEFORE SELF-CLEANING THE OVEN:
tl' Remove all utensils and racks.
ti'Ciean the oven front frame and outer door edges.
Wipe up large spill overs and grease.
tl' Be sure the light bulbs and glass covers are in place.
ti'Turn on the ventilation hood above the range and
leave it on until after the oven has completed the
self-clean cycle.
ti'Wipe out puddles of grease and any loose soil that
can be easily removed.
tl' Remove any soil that is outside the door seal area.
This appliance is designed to clean the oven
interior and that portion of the door that is inside
the oven. The outer edges of the door is not in the
cleaning zone.
WIPE THIS AREA CLEAN BEFORE SETTING
THE OVEN TO SELF-CLEAN.
SETTING THE OVEN FOR SELF-CLEAN
l. Set Oven Control Knob to "CLEAN".
• Blower turns on.
• SELF-CLEAN Light turns on.
• DOOR LOCK Light turns on immediately and
the door latch engages within 10 seconds of
setting Oven Knob to Self-Clean Mode.
• The door closing process takes approximately
60 seconds to complete, at which time the
door becomes locked.
SELF-CLEAN MODE/CARE AND MAINTENANCE
AT THE END OF THE CLEAN CYCLE:
The Clean cycle takes 5 hours to complete.
The DOOR-LOCK light turns off once the cycle
has finished.
1. The door latch will open automatically after
the oven temperature falls below 550°F and the
automatic Door Lock completes its 60 sec, cycle
to the OPEN position.
UTION: The interior of the oven will still be at
king temperature when the lock light turns off
d the oven door can be opened. Use caution as
e oven may be hot enough to cause burns.
2. Turn the Oven Control Knob to OFF. Open the
oven door and wait for the oven to cool to room
temperature. Wipe off white ash residue with a
damp cloth or sponge before placing oven racks.
3. Replace the oven racks.
All stainless steel parts of the appliance can be
cleaned with hot soapy water, rinsed, dried and
buffed to a shine with a soft, heavy pile cloth. Make
sure you clean in the DIRECTION OF THE GRAIN
and never in circular motions as this may scratch
the stainless steel.
f'WARNING: Be careful cleaning any part of this
~ppliance while hot.
I
----------------~
When cleaning this range or range-top:
1. Always use the mildest cleaning procedure
first. Some brands of cleaners of the same type
are harsher than others, read their directions. A
scent or a propellant can make a difference in
the product. Read the ingredients. Try on a small
area first.
2. To avoid marring the surface always rub metal
finishes in the direction of the polish (grain)
lines. The cleaner will be more effective when
used in the direction of the polish lines.
3. Use only clean sponges, soft cloths, paper towels,
for cleaning or scouring (Use only soap pads
with soap still in them. An empty pad can
scratch), as recommended in this section.
4. Be sure to rinse all parts thoroughly and to wipe
dry to avoid water marks.
NOTE: BRAND NAMES - In this section on cleaning,
the use of name brands is intended only to indicate a
type ofcleaner. This does not constitute an endorsement.
The omission of any name brand cleaner does not
imply its adequacy or inadequacy. Many products are
regional in distribution and can be found in the local
markets and department stores.
RANGETOP
Turn off all the burners and allcm the grates to cool before
starting to clean the rangetop. Do not clean hot surfaces.
This could bum you. Clean only when the range or range
top has cooled down to room temperature.
BURNER GRATES
When lifting the grates, be careful as they are heavy.
Place them on a protected surface, so they won't
scratch the surface they are laid on.
The burner grates are matte porcelain enameled
over cast iron. When cool they may be placed in
the dishwasher, or wipe while on the rangetop
using hot soapy water, then rinsed and wiped dry.
The burner grates will not rust as they are matte
porcelain enamel on both sides for durability.
The occasional use of mild abrasive cleaners such
as Bon-Ami®, Soft Scrub®. Abrasive cleansers,
used vigorously or too often, can eventually harm
the enamel. Apply with a damp sponge, rinse
thoroughly and dry.
The porcelain may pop off the edge of the grates
due to rapid temperature change when the burners
are turned on, Do not be concerned as this does not
result in the deterioration of the grates. The cast iron
soon darkens to blend with the porcelain enamel. Be
careful when wiping an area where the porcelain has
popped off, as the edges may be sharp.
BURNERS
For proper lighting and performance keep the
burners clean. It is necessary to clean the burners
if they do not light even through the igniter clicks, if
there has been a severe boil over, or when the flame
does not burn blue.
Be certain all burner knobs are in the OFF position
before attempting to clean the burners. The burners
have been designed for ease in cleaning. When
Q)
®
~
,~
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1. Burner Cap
2. Retention Ring
3. Spillage Ring
4. Burner Base
5. Igniter
6. Venturi
the grates and burners are cool, remove the grate.
The Burner Cap and the retention and spillage Ring
can easily be lifted off. Wash these parts in hot soapy
water, rinse and dry thoroughly. The Burner Caps are
porcelain enamel, follow the directions on the previous
page that were given for the burner grates. A bristle
brush can be used to clean out the burner ports, if
necessary.
After cleaning, it is important to make sure the
Locating Notch at the bottom of the retention ring
is properly aligned with the corresponding Mark in
the Base and that the Locating Pins in the Cap are
engaged in the holes in the Ring. Incorrect alignment
will produce a potentially dangerous flame and
poor burner performance.
CARE AND MAINTENANCE
IGNITERS
Wipe with a water-dampened cotton swab. Be
careful not to damage the igniter. (See illustration).
CONTROL KNOBS - RANGETOP AND OVEN
These are made of die-cast metal with plastic inserts
for easier gripping. They can be cleaned in hot, soapy
water. To remove the Knobs from the control panel, grasp
the knob and pull straight forward. Wash, do not soak.
Rinse and dry thoroughly. It is important to replace these
knobs on the correct gas valve on the control panel.
LOW BACK , OR HIGH SHELF (IF INSTALLED)
Depending on the model, these are constructed of
all stainless steel. Use the mildest cleaning procedure
first - hot soapy water, rinse and dry. If the panel has
food soil remaining, try a general kitchen cleaner,
such as Fantastik®, Simple Green®, or Formula
409®. For hard to clean soil use a stainless steel
cleaner such as, Bon-Ami®, Cameo®, or Bar
Keepers Friend. Apply cleaner with a damp sponge,
rinse thoroughly and dry. Always scrub lightly in the
direction of the grain. Do not use a steel wool pad,
it will scratch the surface. To touch up noticeable
scratches in the stainless steel, sand very lightly with
dry 100 grit emery paper, rubbing in the direction
of the grain. After cleaning use a stainless steel
pol ish, such as Sta inless Steel Magice.
If the rear top burners are used extensively on high it is
possible for the vertical stainless steel panel to discolor
from the burner heat. This discoloration can be removed
by using Revere Ware Stainless Steel Cleaner.
OVEN AND DOOR INTERIOR
If in the event the oven door comes off track, or
becomes misaligned, realignment can be achieved
by following this simple procedure:
Open the door and hold it all the way open. Close
the hinge latches. Once both hinges are locked,
gently lift the door up and partially out until the
door is evenly aligned. Evenly slide the door back
into place and check to assure the hinges rest in
the center of each door hinge roller. With the oven
door fully open, unlock hinge latches and the door
is ready to close again. Call our service technician
if you encounter difficulty.
DOOR GASKET
Use a general kitchen spray cleaner, such as Formula
409® or Fantastik®. Spray it and blot dry with a cloth.
Do not rub. Do not remove or damage the gasket.
Be sure the oven and door are cool before you start
to clean them. They are porcelain enamel coated. It
is acid resistant, but not acid proof. Therefore, acid
foods, such as vinegar, rhubarb, alcohol, citric juices
or milk, should be wiped off and not allowed to brake on.
OVEN LIGHT BULB REPLACEMENT
For oven light bulb replacement use only a 40 watt,
120 volt appliance light bulb. These are available in
supermarkets. DO NOT use a standard light bulb in
any oven, the heat will break it.
Try mild cleaners, such as: Bon-Ami®, Ammonia,
Ammonia and water, or Soft Scrub®. Apply the
cleaner on a damp sponge or cloth. Rub lightly. Rinse
thoroughly and dry. If food has burned onto the oven
and is difficult to remove, soak the spots with a cloth
saturated with household ammonia. Allow it to soak
for an hour or two, with the door closed. The food soil
should be easy to remove with a damp soapy cloth or
mild abrasive.
TO REPLACE THE LIGHT BULB:
1. Be sure the oven light bulb switch is in the
off position.
Let the cover and the bulb cool completely.
2. Remove the light cover, Turn the cover to the
left (counterclockwise) to unscrew it.
3. Remove the burnt out bulb. Replace it with a 40
watt appliance light bulb only.
4. Replace cover. Turn circuit breaker back on, if
turned off. (See Caution below).
OVEN RACKS AND ROLLERS
The oven racks and rollers are chrome plated steel.
Chrome cleaners, such as Soft Scrub®, Cameo or Bar
Keepers Friend can be applied with a damp sponge
following package directions. Rinse and dry. Powdered
cleaners such as Bon-Ami® or Comet are applied with
a damp sponge or cloth, rubbed lightly, rinsed and
dried. Harsh Cleaners which are commercial oven
cleaners, such as Easy Off® or Dow can be used on
the racks. However, some commercial oven cleaner's
cause darkening and discoloration. Test the cleaner on
a small part of the rack and check for any discoloration
before cleaning the entire rack. Allow to stand for 15 to
20 minutes. Rinse thoroughly and dry.
FRAMES, SIDES, DOOR EXTERIOR, HEAT DEFLECTOR
These parts are made of stainless steel, follow the
directions for the Backguard (see page 28) . Take
care when cleaning the door top. Do not let water or
cleaners run down the vents. If water or cleaners spill
into the vents, they may streak the glass inside the door.
CAUTION: Be sure the oven light switch (see page
8, # 11) is in the OFF position and the light
cover is cool. If the bulb comes loose from its
base, turn off the power to the oven at the circuit
breaker panel, before attempting to remove the
bulb base from the socket.
POWER FAILURE
The broiler and oven burners cannot be turned
on during a power failure. To light the sealed top
burn ers, turn the control knob to "lite" hold a lighted
match to the port ring. After the flame is burning
all the way around the burner, adjust the flame to
the desired height. It is necessary to light each
burner individually. Do not light more than one
burner at a time.
CARE AND MAINTENANCE I LOCATING RATING PLATE
LOCATING RATING PLATE
SERIAL#, MODEL# AND VERIFYING GAS TYPE
The rating plate contains necessary information
regarding your range. It provides the model#, serial
# and verifies the gas type and BTU input ratings
for each burner of your appliance. When calling for
service, please have this information at hand.
Model#, Serial#, and gas type location
Rating Plate w/ BTU ratings
The model#, serial # and gas type information is
located in two places. First, when you open the oven
door, you will find a sticker that shows the model #
followed by either an N (for natural gas) or L (for LP
gas), and the serial # (see picture).
Model #, Serial # and gas type location
The rating plate, showing the model#, serial#, gas
type and gas BTU input ratings for each burner, as
well as necessary information from ETL test labs,
is located behind the kick-plate. You will need to
remove the kick-plate to access this information
(see picture).
BTU ratings for each burner
TROUBLESHOOTING
RANGES AND RANGE-TOPS
PROBLEM
POSSIBLE CAUSE
PROPOSED SOLUTION
Range non-functional
No electricity or gas supply
Turn on gas supply valve
Check circuit breakers
One or more burners will not light
Incorrect flame/ sooty burner flame
BBQ-GRILL doesn't light
Technical
Call for authori zed service
No electricity
Check circuit breakers
No gas
Check gas supply at wall
Wrong gas type
Verify gas type
Burners are dirty
Clean burners
Burners are mis-aligned
Align and reassemble burners
Water in burner(s)
Dis-assemble and dry burners
Dirty electrode(s)
Clean burner electrode
Technical
Call for authori zed service
Too large or small
Verify gas type
Mis-aligned burner assembly
Realign and re-assemble burner assembly
No Electricity
Check circuit breaker
No gas
Check gas supply at wall
Burner is dirty
Clean burner
TROUBLESHOOTING
RANGE OVENS
PROBLEM
POSSIBLE CAUSE
PRQPQSED SQLUTIQN
No oven light
No electricity
Check circuit breakers
Check plug at wall
Loose bulb
Ensure bulb is properly screwed in
Burned out bulb
Replace bulb
No gas
Check for proper top burner operation
No electricity (check oven light)
Check circuit breakers
Improper settings
Verify proper settings on knob selector
No oven broil
Improper settings (see no bake)
Verify proper settings
Uneven baking
Insufficient pre-heat time
Allow oven to preheat at least 15 minutes before baking
Improper settings
Verify proper settings on knob selector
Improper utensils/placement
Use proper utensils and place them properly in the
No oven heat (bake)
Check plug
proper rack positions
No convection
No convection fan
Check for air movement
Convection noisy
Technical
Call for authorized service
Rotisserie not working
Vertical Rotisserie rod not firmly in place
Place rod firmly in rotisserie location hole
Rotisserie noisy
Technical
Call for authorized service
INSTALLATION INSTRUCTIONS
PRECISION SERIES Ranges
SELF CLEAN GAS CONVECTION MODELS:
GSCR30 (4Q, 4G, 2W,4,5)
GSCR36 (4Q, 4G, 4W 6)
GSCR48 (4G, 4~ 4QG, 6Q, 6G, 8)
GSCR60 (4QG,4QW 4G~ 6QG, 6G, 6W)
MANUAL CLEAN GAS CONVECTION MODELS:
GCR30 (4Q,4G,2W,4, 5)
GCR36 (4B, 4G, 6)
GCR48 (4G, 4~ 4BG, 6B, 6G, 8)
TABLE OF CONTENTS
Important Information
29
30" - All Models
30
36"- All Models
31
48" - All Models
32
60" - All Models
Unpacking and Ventilation Requirements
33
34-35
Cabinet Install Drawing I Front View
36
Cabinet Install Drawing I Side View
Installation Instructions
Gas Hook-Up I Testing and Adjustments
Post-Install Check
Service & Warranty Info
37
38-39
40
41
42
IMPORTANT INFORMATION
PLEASE READ ENTIRE
INSTRUCTIONS
BEFORE PROCEEDING.
WARNING! Disconnect Power before installing.
Before turning power ON, be sure that all controls
are in the OFF position.
WARNING! If the information in this manual is
not followed exactly, a fire or explosion may
result causing property damage, personal injury
or death.
IMPORTANT INSTALLATION INSTRUCTIONS
INTRODUCTION
Capital's PRECISION Series Gas Ranges are tested
and approved in accordance with ANSI Z2l.lb-2003/
CGA IR 58, 1995, Household Cooking Appliances. It
is STRONGLY RECOMMENDED that this appliance be
installed in conjunction with a suitable overhead CAPITAL
VENT HOOD Due to the high heat output of this unit, particular
attention should be paid to the hood and ductwork
installation to assure it meets local building codes.
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.
IMPORTANT: Save these instructions for the Local
Gas Inspector's use.
INSTALLER: Please leave these Installation
Instructions with the unit for the owner.
OWNER: Please retain these instructions for future
reference.
The appliance, when installed, must be electrically
grounded in accordance with local codes or, in the
absence of local codes, with the National Electrical
Code, ANSIINFPA 70
The appliance and its individual shutoff valve must
be disconnected from the gas supply piping system
during any pressure testing of that system at 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
supply piping system at test pressures equal to or
less than 5 psi (35 kpa).
IMPORTANT! Installation must conform with local codes.
NOTE: Local building codes vary. Cabinet storage
above the unit should be avoided to prevent the
risk of accidental fire or burns.
In the commonwealth of massachusetts, gas
connection must be performed by a licensed
plumber or gas fitter.
IMPORTANT! Installation, electrical connections,
grounding and gas connections must comply with
all applicable codes. In the absence of local codes,
the unit should be installed in accordance with the
National Fuel Gas Code ANSI Z223.1/NFPA54CURRENT ISSUE and National Electrical Code
ANSI/NFPA70-CURRENT ISSUE.
Be sure the unit being installed is set up for the
type of gas supplied. The Gas range shipped from
the factory is set for Natural Gas or LP (Propane),
depending on the specific model ordered.
ENSURE THAT THE RANGE IS COMPATIBLE WITH
GAS SUPPLY AT THE INSTALLATION SITE BEFORE
PROCEEDING FURTHER. Contact the dealer if it
is not set for the proper gas supply available at the
installation site.
IMPORTANT! A back guard must be utilized when
there is less than 12" horizontal clearance between
combustible materials and the back edge of the
range. The Capital PRECISION SERIES Low Back or
High Shelf must be ordered separately and installed
at the rear of the range. For island installations and
other installations with more than 12" clearance, our
stainless steel Island Trim is suitable to cover the
back guard mounting flanges.
GAS SUPPLY
NATURAL GAS: 6-inch water column. (14.9mb)
Min., 8 inch (20mb) nominal
PROPANE GAS: ll-inch water column. (27.4mb),
14 inch (37mb) maximum
ELECTRIC POWER SUPPLY
GSCR30, GCR30 models- 120 VAC, 60 HZ, 1 PH.,
20 Amp Circuit
GSCR36, GCR36 models - 120 VAC, 60HZ, 1 PH.,
20 Amp Circuit
GSCR48, GCR48 models- 120 VAC, 60HZ, 1 PH.,
20 Amp Circuit
GSCR60 Models 120 VAC, 60 HZ, 1 PH, 20 Amp
STEP 1: UNPACKING, MOVING and PLACING the
RANGE
CAUTION: Proper equipment and adequate
manpower must be used in moving the range to
avoid damage to the unit or the floor. The unit is
heavy and rests on stainless steel legs.
• It is strongly recommended that after removing the
packing material, remove the door(s), top grates,
oven racks, front kick plate and drip pan(s) to
facilitate lifting and easier handling.
• Remove the outer carton and packing materials
from the shipping base. The all gas ranges are held to
the skid by three (3) bolts. After removing the bolts
the range must be lifted and removed from the skid.
Never lift the range from the oven door handle.
30" - ALL MODELS
(2J ~
~ [QJ
p
GSCR304 - 4 Burner Gas Self Clean Convection range
GCR304 - 4 Burner Gas Manual Clean Convection range
GSCR305 - 5 Burner Gas Self Clean Convection Range w/ Wok Burner
GCR305 - 5 Burner Gas Manual Clean Convection Range w/ Wok Burner
GSCR304G - 4 Burner Gas Self Clean Convection w/9" Thermo-Griddle
GCR304G - 4 Burner Gas Manual Clean Convection w/9" Thermo-Griddle
GSCR302W 2 Burner Gas Self Clean Convection Range w/ Wok
GCR302W 2 Burner Gas Manual Clean Convection Range w/ Wok
GSCR304Q - 4 Burner Gas Self Clean Convection Range w/ 9" lnfra-BBQ
GCR304Q - 4 Burner Gas Manual Clean Convection Range w/ 9" lnfra-BBQ
=
=
=
Note: 304 19K BTU Power-Flo Burners • 305 19K BTU Power Flo+ 25K BTU Power-Wok • 3040 15K BTU Power-Flo Burners+ 15K BTU lnfra-BBQ
304G = 15K BTU Power-Flo+ 15K BTU Thermo-Griddle • 302W = 15K BTU Power Flo+ 25K BTU Power-Wok
36" ALL MODELS
GSCR366 -- 6 Burner Gas Self Oean Convection Range
GCR366 -- 6 Burner Gas Manual Clean Convection Range
GSCR364W -- 4 Burner Gas Self Clean Convection Range w/ Wok
GCR364W -- 4 Burner Gas Manual Clean Convection Range w/ Wok
GSCR364G -- 4 Burner Gas Self Oean Convection Range w/ 12" Griddle
GCR364G -- 4 Burner Gas Manual Clean Convection Range w/ 12" Griddle
Note:
366 = 19K BTU Power-Flo Burners
364W 15K BTU Power Flo+ 30K BTU Power-Wok
364Q 19K BTU Power-Flo Burners + lBK BTU lnfra-BBQ
364G 19K BTU Power-Flo + lBK BTU Thermo-Griddle
364B 19K BTU power-Flo Burners + lBK BTU Tru-Q Stainless Steel BBQ-Gri/1
=
=
=
=
GSCR364Q -- 4 Burner Gas Self Clean Convection Range w/ 12" SS-BBQ
GCR364B -- 4 Burner Gas Manual Clean Convection Range w/ 12" SS· BBQ
48" ALL MODELS
~
~1----0
-1
GSCR484G - 4 Burner Gas Self Clean Convection Range wf 24" Griddle
GCR484G - 4 Burner Gas Manual Clean Convection Range wf 24" Griddle
GSCR486Q - 6 Burner Gas Self Oean Convection Range w/ 12" SS-BBQ
GCR486B - 6 Burner Gas Manual Clean Convection Range w/ 12" SS-BBQ
GSCR484W - 4 Burner Gas Self Oean Convection Range w/ 24" Wok
GCR484W - 4 Burner Gas Manual Clean Convection Range w/ 24" Wok
GSCR484QG - 4 Burner Gas Se.lf aean Convection Range w/ 12" 55-BBQ + 12" Griddle
GCR484BG - 4 Burner Gas Manual Clean Convection Range wf 12" SS-BBQ + 12" Griddle
~~
tQj ~
0
~
~
GSCR486G - 6 Burner Gas Self Clean Convection Range wf 12" Griddle
GCR486G - 6 Burner Gas Manual Clean Convection Range wf 12" Griddle
~~~~
~~~~
GSCR488 - 8 Burner Gas Self Clean Convection Range
GCR488 - 8 Burner Gas Manual Clean Convection Range
Note:
*19K BTU Power-Flo Burners • 30K BTU Power-Wok • 30K BTU 24" Thermo-Griddle • 18K BTU 12" lnfra-BBQ • 18K BTU 12" Thermo-Griddle
* 18K BTU 12" Tru-Q SS BBQ-Grill
®
GSCR604GW -- 4 Burner Gas Self Oean Convection Range w/12" Griddle + 24" Wok
®
GSCR604QG -- 4 Burner Gas Self Clean Convection Range w/12" Infra-BBQ + 24" Griddle
83 83 ~
~~~
0
GSCR604QW -- 4 Burner Gas Self Clean Convection Range w/12" Infra-BBQ + 24" Wok
GSCR606G -- 6 Burner Gas Self Oean Convection Range w/24" Griddle
GSCR606W -- 6 Burner Gas Self Clean Convection Range w/24" Wok
GSCR606QG -- 6 Burner Gas Self Clean Convection Range w/12" Infra-BBQ + 24" Griddle
Note: 19K BTU Power-Flo Burners • 30K BTU Power-Wok • 30K BTU 24" Thermo-Griddle • 18K BTU 12" Infra-BBQ • 18K BTU 12" Thermo-Griddle
UNPACKING AND VENTILATION REQUIREMENTS
• Lift the range from the skid with a soft wheel dolly.
• Support the range uniformly across the bottom
surface. Where space permits, a hood larger in
width than the cooking surface may be desirable for
improved ventilation performance.
• To remove door, open the door completely, close
the hinge latches and release the door. Remove
door by lifting and pulling frcm the 5ides.
VENTILATION UNIT
STANDARD COUNTER
INSTALLATION
RECOMMENDATIONS
• Make sure gas and electric connections are made,
anti-tip device is installed, and the back guard
installed prior to placing the range in position.
HOOD
(24" DEEP XUNIT WIDTH)
• Measure the height of the counter top and adjust
the range height to match countertop height by
adjusting front and rear leveling feet.
• Slide the range in place and ensure that the range
is level.
• Reinstall the kick plate, top grates, oven door(s),
drip pan tray(s), and make sure burner caps are
seated firmly located into position.
WARNING: DO NOT lift the range by the oven door
handles. Do not remove the griddle and grill sections!
STEP 2: VENTILATION REQUIREMENTS
It is strongly recommended that a suitable CAPITAL
exhaust hood be installed above the range. Downdraft
ventilation should NOT be used. The table below
indicates the PRECISION Series Hoods, by model
number, that are recommended for use with all ranges.
1. SELECT HOOD AND BLOWER MODELS:
SIZE
30"
36"
48"
60"
SHIPPING WEIGHT
350
450-550
595-695
700-850
For wall installations, the hood width must, at a
minimum, equal the width of the range's cooking
BLOWER CFM's
60" RANGE =1200 CFM
48" RANGE =1200 CFM
36" RANGE =1200 CFM
30" RANGE =600 CFM
CAUTION: Ventilation hoods and blowers are
designed for use with single wall ducting.
However, some local building codes or inspectors
may require double wall ducting. Consult local
building codes and/or local agencies, before
starting, to assure that hood and duct installation
will meet local requirements.
CAPITAL Hood blower speeds are variable to reduce
noise and loss of heated or air-conditioned
household air when maximum ventilation is not
required. Normally the maximum blower speed is
only required when using the grill section.
2. HOOD PLACEMENT:
For best smoke elimination, the lower edge of the
hood should be installed a minimum of 30" to a
maximum of 36" above the range cooking surface.
If the hood contains any combustible materials (i.e.
wood covering), it must be a minimum of 40" above
the cooking surface.
STEP 3: CABINET PREPARATION
1. The range is a freestanding unit. If the unit is
to be placed adjacent to cabinets, the clearances
shown in fig. 1 are required. The same clearances
apply to island installations, except for the
overhead cabinets, which must have a space wide
enough to accept a suitable flared island hood, as
indicated in fig. 1. Note: Capital does NOT offer
an island style ventilation hood at tJis time.
2. The maximum depth of overhead cabinets
installed on either side of the hood is 13".
3. A40-inch minimum clearance is required between
the top of the range and the bottom of an
unprotected cabinet. A 30-inch minimum distance
is necessary when the bottom of the wood or
metal cabinet is protected by not less than 1/4
inch of a flame retardant material covered with
no less than No. 28 MSG Sheet Steel, 0.015-inch
(0.4 mm) thick stainless steel, 0.024-inch (0.6
mm) aluminum, or 0.020 inch (0.5 mm) thick
copper. Flame retardant materials bear the mark:
UNDERWRITERS LABORATORIES INC.
Classified Mineral and Fiber Boards
Surface Burning Characteristics
Followed by the flame spread and smoke ratings.
These designations are shown as "FHC (Flame
Spread/Smoke Developed)." Materials with "0"
flame spread ratings are flame retardant. Local
codes may allow other flame spread ratings.
4.Any openings in the wall behind the range and in
the floor under the range must be sealed.
5.When there is less than 12" horizontal
clearance between combustible material D and
the back edge of the range above the cooking
surface, a Capital Low Back or High Shelf
back guard must be insta lled (see Fig. 2A).
When clearance to combustible material D is
over 12", a Capita l Island Trim may be used
(See Fig. 2Bl. Figures 2A and 2B indicate the
space required for each type of back guard .
6.Aiways keep appliance area clear and free from
UNPACKING AND VENTILATION REQUIREMENTS
combustible materials, gasoline,
flammable vapors and liquids.
and
other
7. Models with open broiler, noncombustible
material is to be installed on the underside of a
cabinet located above the broiler section or unit in
accordance with local codes, or in the absence of
local codes, with the National Fuel Gas code, ANSI
Z223.1/NFPA 54.
f\YAR NI NG: DO NOT obstructthe flow of combustion
~nd ventilation air to the unit.
PLEASE NOTE:
In the Commonwealth of Massachusetts, gas
connection must be performed by a licensed
plumber or licensed gas fitter.
CABINET INSTALL DRAWING I FRONT VIEW
FIG lA. Cabinet Clearances:
I
Min. 30, 36, 48, 60 Wode Hood
I
CAUTION 36"
Min. To
Combustible
Material ll,
From Cooking
Surface
12" Min. To
Combustible
Material
A. Each Side
E
-
- I
D
Elecltical
Supply
35-3/8"Max for level counter
36-3/4" Max w/Range
Leveling legs fully extended
The range height is adjustable. The level of the
range top must be at the same level or above
the countertop level.
A) 4"
B) 12"
C) 3-1/4"
D) 3-1/2"
A As defined in the
Range Widths
RANGE
RANGE
RANGE
RANGE
60
48
36
30
59-7/8
47-7/8
35-7/8
29-7/8
Cut Out Widths
60-1/8
48 1/8
36 1/8
30 1/8
"National Fuel Gas Code"
(ANSI Z223.1, lastest edition).
E) 18" min
F) 13"max.
. .
~
/('Ct,fttfl!
CABINET INSTALL DRAWING I SIDE VIEW
FIG 2A Side View:
Combustible Materials
E
---Without
backguard
~
HIGH BACK 18"
36" Min. to
Combustibles
D
I
LOWBACK9"
18"
ISLAND TRIIM 3"
3"
A) 25-+1/8"
36" TO 36-5/8
0" clearance
B) 27-3/8"
C) 43-1/4"
D) 7/8"
E) 28-1/2"
F) 7-3/4"
A
B
c
.
,f('/{(~f
. .
~
INSTALLATION INSTRUCTIONS
MOUNTING
BRACKET
I
W'-LL CONNECTION
1- -
2- 1/ 4" Max.
WALL MOUNT BACKGUARD INSTALLATION
NOTE: ALL PRECISION SERIES RANGES come
with an island trim.
• Secure t~e back guard (18" High Shelf, or 9" Low
Back) d1rectly on the wall behind range and
above the factory installed island trim. DO NOT
REMOVE the island trim. It is necessary for proper
venting of the oven gases/heat.
BACKGUARD MOUNTING:
WALL MOUNT HIGH SHELF
1. First measure from top of island trim to 16 3/8"
to what will be the center of the mounting
brackets. (see Fig 1)
16- 3/ 8
L,.
I
\SLAND
FIG. 1.
2. Secure both brackets to the wall using the
screws included.
This is especially critical if the junction box in the
wall is directly behind the junction box of the
unit when the unit is installed. To minimize binding
when the unit is connected to the receptacle or
junction box, orient the receptacle or conduit
connector, and slide back into position.
POWER REQUIREMENTS: 120VAC, ffi HZsir@e phase
Grounded Outlet Box
3. Attach the shelf to the shelf support panels with
supplied screws.
Grounding Pin
4. Slide shelf into position and over brackets.
BACKGUARD MOUNTING:
WALL MOUNT LOW BACK
1. First measure from top of island trim to 16 3/8"
to what will be the center of the mounting
brackets. (see Fig 1)
2- 1/ 4" Max. When
Plugged ln.
3. Slide shelf into position and over brackets.
ELECTRICAL SUPPLY, All RANGES
Installation of All Precision ranges must be
planned so that the rough-in of the junction box
for the receptacle or conduit connection allows for
maximum clearance to the rear of the unit.
2. Secure both brackets to the wall using the
screws included.
.
/(' Ct, ft tfl! , fC11 (~ f
Grounded
Outlet
•
•
•
•
•
24"
30"
36"
48"
60"
Range - 4 Amps. Max.
Range- 7 Amps. Max.
Range- 7 Amps. Max.
Range - 13 Amps. Max.
Range - 13 Amps. Max
I
CAUTION! Disconnect the electrical supply cord
from the wall outlet before servicing the range.
Follow all governing codes and ordinances when
grounding. In the absence of codes follow the
National Electrical Codes ANSI I NFPA No. 70
. (current issue).
I
GROUNDING METHOD
The range is factory fitted with a power supply and
cord with a three-prong grounding plug. It must be
plugged into a matching grounding type receptacle
connected to a correctly polarized 120 Volt
circuit. If the circuit does not have a grounding type
receptacle, it is the responsibility of the installer to
have the existing receptacle changed to a properly
grounded and polarized receptacle in accordance
with all applicable local codes and ordinances. The
receptacle replacement shall be in accordance with
the national Electrical Code.
WARNING! The third prong SHOULD NOT, under
any circumstances, be cut or removed!
INSTALLATION INSTRUCTIONS
STEP 4: INSTALLING ANTI-TIP DEVICE
For all Ranges, an anti-tip device MUST be installed
as per these instructions.
@@
WARNING!
• ALL RANGES CAN TIP
• INJURY TO PERSONS COULD RESULT
• INSTALL ANTI-TIP DEVICES PACKED WITH RANGE
• SEE INSTALLATION INSTRUCTION
WARNING: RANGE TIPPING HAZARD!
• All ranges can tip and injury can result. To prevent
accidental tipping of the range, attach it to the
floor, wall or cabinet by installing the Anti-Tip
Device supplied.
• A risk of tip-over may exist if the appliance is not
installed in accordance with these instructions.
• If the range is pulled away from the wall for
cleaning, service or any other reason, ensure that
the Anti-Tip Device is properly re-engaged when
the range is pushed back against the wall. In
the event of abnormal usage (such as a person
standing, sitting, or leaning on an open door),
failure to take this precaution can result in tipping
of the range. Personal injury might result from
spilled hot liquids or from the range itself.
WARNING: ELECTRICAL SHOCK HAZARD!
• Use extreme caution when drilling holes into the
wall or floor. There may be concealed electrical
wires located behind the wall or under the floor.
• Identify the electrical circuits that could be affected
by the installation of the Anti-Tip Device, then turn
off power to these circuits.
• Failure to follow these instructions may result in
electrical shock or other personal injury.
• The thickness of the wall or floor may require use of
longer screws, available at your local hardware store.
CAUTION: PROPERTY DAMAGE!
• Contact a qualified installer or contractor to
determine the proper method for drilling holes
through the wall or floor material (such as ceramic
tile, hardwood, marble, etc.)
• In all cases at least one (1) of the bracket mounting
screws must be fastened to solid wood or metal
on each side.
• DO NOT slide range across unprotected floor.
• Failure to follow these instructions may result in
damage to wall or floor coverings.
TOOLS NEEDED FOR INSTALLATION OF
ANTI-TIP DEVICE!
1. Screwdriver, Phillips
2. Drill, electric or hand
3. Measuring tape or ruler
4. 1/8" drill bit (wood or metal wall or floor)
5. 3116" anchors, drywall, or concrete, 2 each (not
required if mounting bracket is being attached to
solid wood or metal.
6. Hammer
7. Pencil or other marker
IMPORTANT INSTALLATION INFORMATION
• The Anti-Tip Bracket may be attached to a solid
wood cabinet having a minimum wall thickness of 3/4".
• Use appropriate anchors when fastening the
mounting bracket to any material other than
hardwood or metal.
MOUNTING ANTI-TIP BRACKET:
The alternative floor mounted bracket shall be
installed as follows:
• Place bracket on floor in position shown in Figure below.
• Secure to floor or wall stud.
• Later, when unit is installed, the adjustable leg will
slide under the bracket
STEP 5: GAS CONNECTION AND HOOK-UP
Verify the type of gas being used at the installation
site matches the gas type of the range. As shipped
from the factory, units are configured for use with
Natural Gas or Propane (LP). Make certain the range
matches the type of gas available at the location.
For installation of the appliance at high altitude,
please consult your local gas company for their
recommendation of the correct orifice sizes and any
other necessary adjustments that will provide proper
gas combustion at specified altitudes.
ANTI·TIP BRACKET
MODEL
30"
36"
48"
60"
A
14·15116"
17·15116"
23·15116"
24·15116"
NOTE: Capital DOES NOT supply ranges to match
varying altitudes. Orifices to adjust for combustion
for differing altitudes may be purchased through
Capital Cooking Equipment by calling our Parts
Department at 1-866-402-4600, or email us at
customerservice@capital-cooking.com.
GAS HOOK-UP I TESTING AND ADJUSTMENTS
CAUTION! When connectmg unit to Propane (LP)
gas. make certa1n the propane tank is equipped
w1th 1ts own high-pressure regulator in addition to
the pressure regulator supplied with the appliance.
The pressure of the gas supplied to the appliance
regulator must not exceed 14 (37 mb) water
column. A pressure test point is provided
near the regulator behmd the kick plate
NATURAL GAS REQUIREMENTS:
• Inlet Connection: 1/2" N.P.T.
• Min. 5/8" Dia. Flex Line.
• Supply Pressure: 6" to 14" W.C.
PROPANE (LP) GAS REQUIREMENTS:
• Inlet Connection: 1/2" N.P.T.
• Min. 5/8" Dia. Flex Line.
• Supply Pressure: 11" to 14" W.C.
• A Regulator is required at the LP source to provide
a maximum of 14" W.C. pressure to the range
regulator.
WARNING!--G-as-li_n_e_c_a-nn_o_t-~---ru-n--in-s-id_e_b_a_c-,kl
cover of range. Run gas line in channel in back
HOOK UP
• A manual shut off valve must be installed external
to the range in an accessible location from the front
for shutting off the gas supply when required.
• The supply line MUST NOT protrude beyond the
back of the range.
• Ensure that the gas supply is turned OFF at the
external shut-off valve before connecting the range.
• The gas supply connection must be made by an
experienced technician and in accordance with
local codes or ordinances. In the absence of local
codes or ordinances, please refer to National Fuel
Gas Code ANSI Z223.1/ NFPA54-Current Issue.
• The range is supplied with its own pressure regulator
GuSupply
Flex line To Range
+ Manual Shut-<:>tr
..._ V•IW Must Be
that has been permanently rrounted to the range body.
Easily Accessible
• Use 518" diameter flex line to connect ~tween the
gas supply and the appliance manifold pipe, which
exists at the upper left rear of the appliance. The
appliance manifold pipe connection is 112". Use
caution to avoid crimping the 5/8" flex line.
NOTE: the flex line for the gas supply must be metal
• and approved by an approved certifying agency
(AGA, CGA, CSA, UL or CUL). NEVER use a hose
made of rubber or other synthetic material as the
heat may cause the hose to melt and develop leaks,
thus causing fires, physical and property damage.
• Always use pipe dope or Teflon ® tape on the
pipe threads, and be careful not to apply excessive
pressure when tightening the fittings.
• Leak testing ofthe applia nee sha II be in accord anee
with the manufacturer's instructions.
• Turn on gas and check supply line connections for
leaks using a soap solution. Never use a flame of
any sort to test for leaks.
CAUTION! The appliance must~ isolated from the
gas supply piping system by closing its individual
manual shut-off valve during any pressure testing
of the gas supply piping system at test pressures
equal to or less than 112 psig (3 .5kPa.).
The Appliance and its individual shut off valve
must be disconnected from the gas supply piping
system during any pressure testing of the system
at test pressures in excess of 1/2 psig (3.5kPa.).
When checking the manifold gas pressure, the inlet
pressure to the regulator should be at least 6.0".
DO NOT attempt any adjustment of the pressure
regulator.
I
TESTING AND ADJUSTMENTS
Install any loose components, such as burner caps
and grates, oven racks that may have been removed
earlier to facilitate moving the appliance. Be certain
that burner caps and retention ring seat properly
into the alignment slots in the burner bases. Before
testing operation of the appliance, verify that the unit
and the gas supply have been carefully checked
for leaks and that the unit has been connected to
the electrical power supply. Turn the manual gas
shut-off valve to the open position. Check the
operation of the sealed gas burners by pushing
and turning each knob counterclockwise to "HI".
The burner igniters will click until the flame ignites.
Burner flames should be BLUE and stable with
no yellow tips, excessive noise, or lifting of the
flame from the burner. If any of these conditions
exist check that the air shutter (grill and griddle
only) or burner ports are not blocked or clogged.
Remove any blockages that exist. If the flame is too
yellow, indicating insufficient air, adjust the shutter
counterclockwise to increase air inlet (grill and
griddle only).
The sealed top burner flames should be approximately
1" to 1-1/4" High. The griddle and grill flames should
be as shown in the figure below.
CAUTION! A qualified technician must make
burner adjustments at the time of installation.
Improper or lack of adjustments may cause harmful
by-products or void your warranty!
----------1
POST-INSTALL CHECK
NOTE: NO air shutter adjustment is necessary or
possible with the sealed top burners.
Proper Flame Height
ELECTRICAL
0 Receptacle with correct over current protection is
provided for service cord connection
0 Proper ground connection
0 Proper polarity at receptacle
0 Kick panel in place and 3 screws secure.
NOTE: If the sealed burners do not ignite and
there is NO clicking sound, turn OFF the gas and
check for tripped circuit breakers, blown fuse or
wire connection to the igniter.
INSTALLER CHECKLIST
FINAL CHECKLIST
o Placement of unit
0 Specified clearances maintained to cabinet surfaces
0 Unit Level - front to back- side to side
0 Burner caps and retention rings positioned properly on
sealed burner bases
0 All packing materials removed
0 Island trim or back guard attached (if horizontal
clearance to combustible materials behind
cooking surface is less than 12")
0 Check door adjustment and hold down brackets
GAS SUPPLY
0 Connection: 112" NPT with a minimum of 5/8"
diameter flex line
0 The appliance is connected only to the type of gas
for which it is certified for use
0 Manual gas shut-off valve installed in an accessible
location (without requiring removal of range)
0 Unit tested and free of gas leaks
0 Gas supply pressure does not exceed 14" (37mb) W.C.
OPERATION
0 All internal packing materials removed. Check
below grates and grill pans and inside the ovens
0 If used on Propane gas, verify that the propane
gas supply is equipped with its own high-pressure
regulator in addition to the pressure regulator
supplied with appliance.
0 Burner caps and retention rings properly seated into
burner bases.
0 Grill Components properly seated (not all models).
0 Bezels centered on burner knobs and knobs turn freely.
0 Each burner lights satisfactorily, both individually
and with other burners operating
0 Air shutter adjustment for proper flame made for
Grill and Griddle sections.
0 Griddle is level and does not rock.
0 Oven door hinges seated and hinge locks in proper
position. Door opens and closes properly.
0 Burner grates correctly positioned, level and do
not rock.
Note to Customer:
Please make sure installer signs each item on this
checklist, explains each item before leaving and
explains the range operation to you thoroughly.
SERVICE & WARRANTY INFO
SERVICE INFORMATION
If none of the above has occurred, contact our
customer service department at 1-866-402-4600.
Before you call for service, please have the following
information available:
• Model#
• Serial#
• Date of Installation
• Copy of Receipt or Invoice
• A brief description of the problem
Your satisfaction is our top priority If the problem
persists, or is not resolved to your satisfaction by
our service consultant, please write to us or fax us
a letter at:
Capital Cooking Equipment, Inc.
Attn: Customer Service Manager
13211 E. Florence Ave
Santa Fe Springs, CA
90670
USA
Fax #: 562-903-1167
Email : customerservice@capital-cooking.com
WARRANTY
• ONE (1) year full parts and labor covers entire product.
• FIVE (5) years parts
on all burners: oven, broiler, stainless BBQ burner,
griddle burners, sealed burners, wok burner,
infra- BBQ burner, grill grates, griddle plate.
• Porcelain enamel is prone to normal wear over a
period of time.
• Lifetime parts against rust on all stainless steel panels
and components.
WlLL PAY FCR:
All repair labor and parts found to be defective due
to material or workmanshipforone{l) full year"IN
HOME" warranty This does not apply if the unit
was subjected to other than normal household use.
An Authorized Factory Agent must provide service
during normal working hours. No charges will be
made for repair or replacement at the location of
original installation. No charges will be made for
defective factory parts returned pre-paid, through
the dealer, and claimed within the warrantyperiod.
All claims, regardless of warranty or non-warranty
must be documented with photos and detailed
description and/or narrative of the problem and
submitted to Capital's service department.
Replacement of parts will be freight prepaid by
Capital and shipped regular ground. Any requests
for other than standard ground shipments must
be paid by customer. The company will not be
liable for additional transportation costs, labor
cost, taxes or export/import duties. This warranty
shall not apply, nor can we assume responsibility
for damage that might result from failure to follow
manufacturer's instructions or local codes where
the appliance has been tempered with or altered
in any way or which, in our judgment, has been
subjected to misuse, negligence, or accident.
Implied warranty shall not extend beyond the
duration of this written warranty. This warranty is
in lieu of all warranties, expressed or implied and
all other obligations or liability in connection with
the sale of this product..
WILL NOT PAY FOR:
• Installation or start-up.
Shipping damage that is not a direct result of
packaging (for example freight handling).
• Service by an unauthorized agency
• Use of unauthorized parts.
• SerAce during hoors dher than oomal v.al<ing hoors.
• Improper installation.
• Ser.ice\fisittoteach you hcmtooperatethe appliance,
correct the installation, reset circuit breakers or
replace fuses.
• Repair other than normal household use.
• Damage caused by accident, abuse, alteration,
misuse, incorrect installation or installation not in
accordance with local codes.
• Unit(s) installed in non-residential applications.
This warranty applies to appliances used in
residential application only. It does net cCNei their
use in commercial situations. This warranty is for
pnxlucts purchased and retained in the 50 States ci
the U.S.A, the District ci Columbia and canada. This
warranty applies even if you should m<Ne during the
warranty period. Should the original purchaser sell
the appliance during the warranty period, the new
cmner continues to be prctected until the expiration
date ci the orignal purchaser's warranty period. This
warrantyg\eS')OOthespecific legal rights. You may also
have ether rights, v.tlich vary from State to State.
NOTES
DESIGN YOUR DREAM KITCHEN
ALL SPECIFICATIONS ARE FOR PLANNING PURPOSES ONLY. REFER TO INSTALLATION INSTRUCTIONS
AND CONSULT YOUR COUNTERTOP SUPPLIER PRIOR TO MAKING COUNTER OPENING. IF YOU HAVE
ANY QUESTIONS, PLEASE CALL US AT 866-402-4600 PRIOR TO CUTTING ANY OPENINGS. CONSULT
WITH A HEATING AND VENTILATING ENGINEER FOR YOUR SPECIFIC VENTILATION REQUIREMENTS.
FOR THE MOST UP TO DATE USE AND CARE AND INSTALLATION INSTRUCTIONS CONTACT
CAPITAL COOKING EQUIPMENT, INC. IN DICATING THE MODEL#.
DUE TO ONGOING PRODUCT IMPROVEMENTS, WE RESERVE THE RIGHT
TO CHANGE THESE SPECIFICATIONS, OR DESIGNS WITHOUT NOTICE.
CERTIFIED FOR USA AND CANADA
C£APfr-if;:J
THE ART OF PRECISION™
13211 E. Florence Ave. Santa Fe Springs, CA 90670.
Toll Free: 866-402-4600
Main: 562-903-1168
Fax: 562-903-1167
Email: customerservice@capital-cooking.com
Website: www.capital-cooking.com.
87027-01 REV 01
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