Capital | MCR484BGN | Use and Care | Capital MCR484BGN Use and Care

MCR - SERIES
USE AND CARE & INSTALLATION GUIDE
GAS MANUAL CLEAN
TABLE OF CONTENTS
MCR features
3
Models
4-7
Warnings
8
Safety Practices / Electrical, General
9
Safety Practices / Cooking
10-11
Oven Parts Identification
12
Range Parts Identification
13
Using The Range-Top / Power Burners
14
Using The Range-Top
Care And Maintenance
15-16-17
17-18-19-2021
22-23
Care And Maintenance / Locating Rating Plate
24
Troubleshooting
25-26
Installation Instructions
27
Table Of Contents
28
Service / Warranty
41
Using Your Oven
MCR-SERIES
2
MCR-SERIES
MCR GAS RANGES FEATURES:
POWER-FLO"' BURNERS
These versatile burners are the most advanced burners available
in the industry. They allow from true simmering to a powerful
19,000 BTUs. Not only are they powerful, but they are also energy efficient
BACK TRIM
Flush island trim is standard for noncombustible or island trim installations
Wall mount back guard provided for
combustible rear wall installation. (Wall
mounted stainless steel High Back
accessories also available)
.
TRADITIONAL BBQ-GRILL
The Precision Gas Convection Ranges (Manual Clean), feature
our exclusive BBQ-Grill w/ Tru-Sided stainless steel channeling
grates, that help reduce flare-ups by channeling the grease away
from the burner
The stainless radiant trays promote even heating, which means
no more cold spots. The burner generates a powerful 18,000
BTUs. Plenty of performance to cook a vast array of cuisine,
from juicy steaks, to vegetables
FLEXIBLE UTILITY ACCESS
The rear of the range provides clearance
for both a wall mounted gas service or a
floor access gas service and is equipped
with a standard 3 prong electrical cord
THERMO-GRIDDLE
Our solid stainless steel thermostatically controlled griddle
plate gives you precise control over the griddle area. From
18,000 BTUs on 12" griddle sections.
LARGE OVEN CAVITY
The Capital 30” range oven fits full size commercial cookie
sheets (26” X 18”) with 5 rack position.
4.9 cubic feet of capacity to meet your largest cooking needs
(Oven Size : 27” W X 15” H X 21” D)
3
MCR-SERIES
30” MODELS
30” MCR MANUAL-CLEAN MODELS
MCR304
MCR305
MCR304
4
MCR-SERIES
36” MODELS
MCR366
MCR364G
MCR364B
MCR366
5
MCR-SERIES
48” MODELS
48” MCR MANUAL-CLEAN MODELS
MCR486G
MCR484BG
MCR486B
MCR488
MCR486B
6
60” MODELS NOT AVAILABLE
MCR-SERIES
7
MCR-SERIES
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.

WHAT TO DO IF YOU SMELL GAS

Do not try to light any appliance

Do not touch any electrical switch

Do not use any phone in your building

Immediately call your gas supplier from a neighbors
phone. Follow the gas supplier's instructions.

If you can not reach your gas supplier, call the Fire
Department
Installation and service must be performed by a 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).
WARNING! Disconnect Power before installing.
Before turning power ON, be sure that all
controls are in the OFF position.
IMPORTANT! Installation must conform with local
codes or, in the absence of local codes, with the
National fuel Gas Code, ANSI Z223.1/NFPA54.

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 seriously injury.





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 with your back to the exit.
FOR YOUR SAFETY! If You Smell Gas:
Shut off gas to the appliance. Extinguish any open
flames. If odor persists, immediately call your gas supplier.
This appliance is designed for easy 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 of 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 Safety Standard, Title 24
CFR, Part 3280 or, when such standard is not applicable
Standard for Manufactured Home Installations, ANSI/
NCSBCS A225.1, or with local codes as 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
WARNING! If the information in this manual is not
followed exactly, a fire or explosion may result,
causing property damage, personal injury or death.
Please read the installation, operating and maintenance instructions thoroughly before use.
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
REFERENCE!
PLEASE NOTE:
In the Commonwealth of Massachusetts, gas
connection must be performed by a licensed
plumber or licensed gas fitter.
IMPORTANT!: For fire safety and correct operation,
a combustible back wall surface must install the
provided rear trim or meet the clearances for
combustible back wall construction as described in
the Installation Instruction section of this manual.
Rear wall construction of Non-Combustible
materials do not require the installation of the rear
trim.
8
MCR-SERIES
S AF E TY P R AC TI C ES / EL E C TRI C AL , G E N E R AL
ELECTRICAL SAFETY:
Electrical Requirements and Grounding Instructions
*Appliance should be plugged in to a dedicated Circuit
Breaker with proper grounding.

If you smell gas, your installer has not done a proper
job of checking for leaks. If the connections
are not tight, small leaks can occur and will
create a noticeable 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 must be performed by a qualified service technician.

In the event a burner goes out and gas escapes,
turn the burner to the OFF position and open a
window or door immediately. DO NOT attempt to
use the range until the gas has had time to dissipate. Wait at least 5 minutes before using the
range.

DO NOT repair or replace any part of the appliance
unless specifically recommended in this manual.
All other servicing should be referred to a
qualified technician.

Children SHOULD NOT be left alone or unattended
in an area where appliances are in use. They
should never be allowed to sit or stand on any part
of the appliance.
NOTE: ALL MODELS.
IN CASE OF AN ELECTRICAL FAILURE
If for any reason a gas control knob is turned ON and
there is no electric power to operate the electronic
igniters on the range burners, turn OFF the gas
control knob and wait 5 minutes for the gas to
dissipate before lighting the range burner manually.
To light the Range Burners manually, carefully
hold a lighted match to the burner ports and turn
the gas control knob to Hl. During a power failure,
you can manually light the standard range burners
only, but each must be lit with a match.
Note: For MCR Gas Ranges, the gas oven, grill,
Thermo-griddle'"' and infrared oven broiler
burners CANNOT be lit manually during a power
failure.
PLEASE READ CAREFULLY:
All gas range models require an electrical circuit
WARNING! Do not under any circumstances
cut or remove the separate ground wire or the
third (ground) prong from the power cord plug.
rated at 120 volts, 60 Hz., and 10 Amps for 30”/36”
and 15 Amps for 48” ranges. For personal safety
and , 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.
GENERAL SAFETY:
Your new range has been designed to be a
safe, reliable appliance when properly installed,
used and maintained. If not properly used, it could
be dangerous. Read ALL the instructions in this
Use and Care Guide carefully before using this range.
WARNING! These precautions will reduce
the risk of burns, electric shock, fire, and
injury to persons. Use extreme care when
using this restaurant caliber range as
this appliance provides intense heat and
can increase accident potential.
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, they could be seriously
injured.

NEVER use any part of the range for storage.
Flammable materials can catch fire and plastic
items may melt or ignite.

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.
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.

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.
9
SAFETY PRACTICES / COOKING
 NEVER let clothing, potholders, or other flammable
 DO NOT HEAT UNOPENED FOOD CONTAINERS. A
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.
 DURING COOKING, set the burner control so that the
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.
buildup of pressure may cause the container to burst
flame heats only the bottom of the pan and does not
extend beyond the bottom of the pan.
 USE CAUTION to ensure that drafts like those from
forced air vents or fans do not blow flammable materials
toward the flames or push the flames so that they
extend beyond the edges of the pot.
 ALWAYS use utensils that have flat bottoms, large
enough to cover the burner. The use of undersized
utensils could expose a portion of the flame and may
result in ignition of clothing. It is also a waste of gas.
 TO MINIMIZE BURNS, ignition of flammable materials
and unintentional spills, position handles of utensil
inward so that it does not extend over adjacent work
areas, cooking areas or the edge of the range.
 HOLD THE HANDLE of the pan to prevent movement of
the utensil when stirring food.
 DO NOT USE the BBQ grill top section for cooking
excessively fatty meats or products that promote flareups.
 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 bums; do not use a wet sponge or cloth to
clean the range while it is hot. Some cleaners produce
noxious fumes if applied to a hot surface. Follow
directions• provided by the cleaner manufacturer.
MCR-SERIES
 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.)
SEE PAGE 38
 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.
 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
10
SAFETY PRACTICES / COOKING
 Place oven racks in desired position while oven is
1.
Remove all packing materials and labels from your
appliance. If the installer has not set up your appliance,
please
do
it
before
using
it.
Place the oven racks in the proper position before
turning on the oven.
2.
For correct rack position, check your recipe.
The most frequently used position is number 3.
The rack positions are numbered from the bottom
to the top as in the floors of a building.
cool. If a rack must be removed while the oven is
hot, do not let the potholders contact the hot
infrared burner.
 Us e c a re wh e n op e ni n g th e O ve n Do or; l et
hot steam or air escape before rem oving or
replacing foods.
 DO
NO T
rem o ve
the
door
g a s k e t.
It is essential for a good seal during baking.
 BE CAREFUL not to damage the glass covering the
CAUTION! Do not use aluminum foil to cover
the oven racks or to line the oven. Heat can be
trapped beneath the foil, this can cause damage
to the oven and food may not cook correctly.
infrared broiler in the gas oven. If the glass is
damaged, air can enter the distribution box behind
the glass, possibly resulting in an explosion.
 In the event that personal clothing catches fire,
DROP AND ROLL immediately to extinguish flames.
 DO NOT obstruct the path of combustion or
ventilation air.
 For safety reasons and to avoid equipment damage,
never sit, stand, or lean on any part of the range.
 Service should only be performed by a
qualified, Factory Authorized Service Technician.
Technicians must disconnect the power supply
before servicing this unit.
MCR-SERIES
3.
Before
BAKING
and
BROILING
Turn on the oven and broiler burners one at a
time for 20 to 30 minutes each. This burns off the
manufacturing oils used by the factory. Turn the
oven burner on to 450°F and then the broiler
burner on t o " B roi l " . B e s ure t o t urn on t he
ventilator above your range while these burners
are on, as there will be an odor.
CALIFORNIA PROPOSITION 65 WARNING:
The burning of gas cooking fuel generates some
by products which are on the list of substances
which are known by the State of California to
cause Cancer or reproductive harm. California law
requires business to warn customers of potential
exposure to these substances. To minimize
exposure to these substances, always operate this
unit according to the instructions contained in this
booklet and provide good ventilation to the room
when cooking with gas.
11
MCR -SERIES
OVEN RANGE PART IDENTIFICATION
8
7
1.Large Oven
2.Oven Thermostat Sensing Bulb
3.Convection Baffle
4.Convection Fan (center back
wall of oven can behind baffle)
5.Oven Light
6.Broiler Burner
7.Oven Fan Switch
8.Oven Light Switch
9.Small Oven
10.Oven Gasket
12
MCR-SERIES
RANGE PARTS IDENTIFICATION
1.Burner 15K BTU
10.Knobs
2.Griddle Plate
11.Drip Pan Handle
3.Griddle Flue Cover
12.Oven Door Handle
4.BBQ-Grill
13.Door Panel
5.Island Trim
14 Small Door Panel
6.Cast Iron Grate
15 Kick Plate
7.Bull Nose
16.Adjustable Leg
8.Indicating Lights
17.Adjustable Caster
9.Switch (Light & Fan)
13
MCR-SERIES
USING THE RANGE-TOP BURNERS
POWER-FLO™ BURNERS
Your new gas range is equipped with the latest in burner
technology. The Power-FIo™ burners are 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 flame 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
SIMMERING
Your new range-top has exceptionally low simmering
capabilities. The large cap serves as a heat diffuser to
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), the retained heat may continue to cook some
foods after the burner has been turned off.
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.
ELECTRONIC IGNITERS
If a burner does not ignite, listen for the clicking sound.
If the burner does not click, TURN OFF THE
BURNER. Check the circuit breaker for a
blown fuse or a tripped circuit breaker. If the
igniter still fails to operate, see page 25
Venturi
"Troubleshooting", "Before calling For Service".
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
"extension pop" is normal for propane gas.
BURNER
EFFICIENCY
CHARACTERISTICS
AN D
FL AM E
It is necessary to keep the burner ports and the
igniters -clean for proper lighting and efficient
performance of the range-top burners.
The burner flame should burn completely around
the burner with no excessive noise or lifting. The
flame should be blue in color and stable with no
yellow tips.
An improper air—gas mixture may cause either a
burner flutter or a yellow tipped flame. It is
recommended that flame adjustment be performed
by a qualified technician. During initial use, foreign
particles in the gas line, or dust in the air around the
appliance may cause an orange flame. This will
disappear with use.
FLAME HEIGHT
The correct height of the flame mainly depends on
the size of the bottom of the cooking utensil.
F oll owi ng are s om e basic rul es for s el ecti ng
flame height.
For safety reasons the flame must never extend beyond the bottom of the cooking utensil. Never allow
flames to curl up the s i d e o f t h e p a n . Utensils
which conduct heat slowly (such as glass-ceramic)
should be used with medium to low flames. If you are
cooking with a large pot, a larger flame can be used.
Proper Flame Height
CORRECT
WRONG
14
MCR-SERIES
USING THE RANGETOP
BURNER SETTINGS
The Rangetop Burner Valves have infinite settings 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. A clicking
sound will be heard from the burner. When the gas
has been ignited by the electronic spark igniter, turn
the knob to the desired setting.
finer Department Stores, specialty cooking shops, or
restaurant supply stores. If using regular cookware be
very careful if pans have plastic handles, as our Power Flo
Burners can melt or bubble the handles.
THE CONTROL KNOBS
The control knobs are readily associated with the
burners they control. The RANGETOP control knobs
are labeled in front of the burners. The oven
control is placed slightly higher than the other
control knobs. This is due to the physical size of the
commercial type thermostats used on the product.
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.
CAUTION!
Note.
Use extrem e care when placing the grill
components into the grill compartment. Avoid
hitting the ceramic igniter that could break,
preventing operation of the grill.
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 "extension pop" is normal for
propane gas.
 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! W hen turning on an y RANGETOP
burn er, b e 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.
All the range-top burners have electronic spark ignition to
eliminate continuously burning pilots. When the main
burner flame is blown out, it will relight. Also each
burner has its own ignition module. If one module fails all
others will continue to work and you are not
inconvenienced.
 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 normal and unavoidable.
COOKING ON THE GRILL
The burner should light within approximately 45 seconds.
 Preheat the Grill for approximately 15 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 s ett i ngs f or m os t of the c ook i ng t im e.
However, when grilling large pieces of meat or 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.
BURNER GRATES
The Burner Grates are of cast iron.
PROPER COOKING UTENSILS
For best results we recommend using Professional
Cookware. These types of utensils can be found at your
1515
MCR-SERIES
USING THE RANGETOP
 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.
 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.
 If ash is particularly thick and impedes the airflow of the
burner and prevents safe and efficient ignition of the burner,
use a handheld vacuum cleaner and quickly vacuum away the
ash when burner is cool.
COOKING ON THE STAINLESS STEEL BBQ
 The burner should light within approximately 45 seconds
 Preheat the grill for approximately 15 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 grill 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 be necessary to turn the heat to a lower
setting after the initial browning. This cooks the food
through without burning the outside
CAUTION!
GRILLING SUGGESTIONS
 Use extreme care when placing the grill components into the
 Trim any excess fat from the meat before cooking. FATTY
grill compartment. Avoid contacting the ceramic igniter
that could break, preventing operation of the grill.
MEATS increase the likelihood of flare-ups. Cut slits in the
remaining fat around the edges at 2" (51 mm) intervals.
 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.
 Do not leave the grill unattended while in use
 Do not use charcoal briquettes, ceramic plates, or coals of
any kind.
 Brush on basting sauces towards the end of cooking.
 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.
 After removing all packaging materials, check to be
 Some pieces of Meat and Poultry cook faster than others.
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.
 The doneness of Meat is affected by the thickness of the
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 normal and unavoidable...
Move those pieces to the cooler area of the grill until the rest
have finished.
cut. Chefs say it is impossible to have a rare doneness with a
thin cut.
TRUSIDE ™ 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.)
 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 stainless steel radiant.
WARNING! Do not leave the BBQ section
unattended while cooking!
 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, radiant,
heat deflector and compartment. Wipe the U-shaped
burner with a damp cloth.
16
USING THE RANGETOP/USING
HANDLING EXCESSIVE FLARE-UPS

The intense heat needed for grilling may also
cause flare-ups, due to grease and basting sauces
dripping on the hot radiants.
YOUR OVEN
PREPARING THE GRIDDLE

PRIOR TO FIRST USE, it is NECESSARY to wash
the griddle plate with warm soapy water (to remove
residual manufacturing oils) then rinse thoroughly
with clear water. The griddle may be used without
butter, margarine, or oil, however a very small
amount may be used to flavor foods.
MCR-SERIES
USING CONVECTION BAKE AND REGULAR BAKE
HOW TO SET THE OVEN FOR CONVECTION BAKE OR
REGULAR BAKE
Decide if you are going to use CONVECTION BAKE or
REGULAR BAKE. These cooking modes are for baking or
warming: using one, two, three or four racks (multi-rack
cooking is recommended for CONVECTION BAKE only).

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.
Check that the grease tray is tucked under the
griddle plate overhang.

Turn the knob to the cooking temperature to preheat
the griddle.
To use Convection Bake, simply set your cooking
temperature as for BAKE then press the CONVECTION
Button located on the front panel to start the Convection
Fan.
Be Cautious when turning meat over, and never drop
the meat on the grates.

Preheat 15-20 Minutes (minimum).
CONVECTION BAKE

Add Butter, Margarine, Shortening or Oil for more
flavor prior to cooking.

COOKING ON THE THERMO-GRIDDLE
Description:

The built in griddle is made of non rusting 3/8"
thick stainless steel. This produces a surface that is
easy to clean and never rusts.

The Griddle has a aluminized steel 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 thermostatically 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.
COOKING ON THE GRIDDLE
OVEN USE
Your Capital GAS Range is equipped with Bake and Broil
Burners typical of those used in restaurants. The Oven
Broiler burner is rated at 18,000 Btu/hr and the oven baking
burner is rated at 30,000 Btu/hr.
ELECTRIC HOT SURFACE IGNITER
The Oven Bake and Broil Burners are equipped with an
electric hot surface igniter and gas safety system. There
will be a delay of approximately 45 seconds after the
control knob has been turned until gas arrives at the
burner. The burner will ignite after the gas reaches the
burner.
If you are going to use Regular BAKE turn the oven control
knob to the temperature used in the recipe.
Convection BAKE is baking with a fan at the back of the
oven to continuously circulate the hot air around the food.
This circulating hot air heats and browns the surface of the
food more effectively than in a standard oven. This allows
most foods to be cooked at lower oven temperature or in
less time 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.
NOTE:
CONDENSATION
Convection Broil Is Not Available In This Model
During any cooking process there is moisture that
evaporates from the food. The amount of moisture that
condenses on the oven depends on the moisture content of
the food and the temperature of the oven. 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.
Pushing the Convection switch while BROILING will
automatically cut the power to the broil burner igniter.
17
MCR-SERIES
USING YOUR OVEN
FOODS SUITABLE FOR CONVECTION BAKE
SELECTING UTENSILS FOR CONVECTION BAKE
REGULAR BAKE
Air Leavened Foods (angel food cake, soufflés, cream
puffs, meringue shells)
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.
Bake is cooking with hot convected air without the use 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.
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.
Metal Bake Ware (aluminum, steel and cast iron) all result in
the fastest cooking time and the best end product.
Aluminum pans work best for all types of baked goods. For
the best browning, use a pan with a dark or dull finish that
absorbs heat, when baking pies and breads. A shiny finish
works best for cakes and cookies, since it reflects some of
the heat and provides a tenderer surface. Cookie sheets with
only one lip will give the best results, as the heated air can
circulate all around the sides of the food.
For Roasting, use bottom of the broil pan and elevate the meat on
a metal roasting rack. Glass-ceramic or glass utensils do not
conduct heat as well as metal, but they can be used. Use them
for foods that do not require a dark brown crust or crisping,
such as soufflés.
Baked items cook more quickly and evenly if they are
individually smaller in size, i.e. two or 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 outside
of the oven.
Rack position 3 (second from bottom) will probably be used
the most for single rack convection baking.
When baking on more than one rack you do not need to
stagger the pans. Allow at least 1" of space between the
oven walls and the pans so the heated air can circulate.
Pans should be placed in the center of the oven, stacked
above each rack.
FOODS SUITABLE FOR BAKE
Appetizers
Pies, Cakes
Breads Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry Roasts
RACK POSITIONS
One or two racks can be used simultaneously during bake.
Place the rack(s) in the desired position before turning the
oven on. Store any unused racks out of the oven.
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.
Rack position 3 (third from bottom) will probably be used
the most for single rack baking.
If you are using two racks simultaneously, be sure to check
the food on the bottom rack sooner than the minimum time.
The food on the lower rack position may cook slightly faster
than the food on the upper rack, particularly if you are using
large baking utensils so that one is not directly above the
other and the heated air can circulate freely around each pan.
Allow at least one inch of space between the oven walls and
the pans.
If using large or commercial size baking utensils the food
may take a few extra minutes as the air cannot circulate as
freely as it does with a smaller pan. When using commercial
size baking utensils, use only one rack as the heat does not
have the room to circulate.
18
MCR-SERIES
USING YOUR OVEN
GETTING THE BEST RESULTS
Notes:
FOOD SAFETY
BAKING:
HIGH ALTITUDE BAKING
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.
 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
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
baking in the oven. Extra utensils, not being used for
baking, can affect the food product, baking time,
browning, and end result.
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.
 If you are using glass utensils, lower the temperature
You can keep hot, cooked food at serving temperature. Set the
oven to the temperature suggested in the chart. Rare meat
must be eaten when it is removed from the oven, as
continues cooking from its own heat.
25°F.
 Use a minute timer and set it for the minimum time
suggested in the recipe.
CONVECTION BAKING
To keep food moist, it must be covered with
aluminum foil or a lid.
 Follow the first three recommendations above.
To dehydrate food, follow suggestions in a recipe.
 Metal utensils give better results, in convection, than do
To warm plates, check with the dishware manufacturer for
the recommended temperatures.
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
 Be sure to read the basic information on convection before
using the oven for the first time, page 14-16.
 Keep in mind that convection baking results vary,
depending on type of product..
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.
USING BROIL
Turn the knob to broil position
The HEATING indicator light on the valve panel cycles on
and off with burner to let the user know when the burner
is lit. This cycling process is used to evenly distribute
and safety control the intense heat that the broil burner
produces. The cycling feature prevents the burner from
producing range-damaging heat.
RACK POSITION
The rack position depends on the type and
thickness of the food. Thick pieces of meat or
poultry (1" or more) would typically be broiled or
convection broiled on rack position 4. Steaks, chops
and hamburgers would typically be broiled on rack
position 4. If top browning casseroles or bread, the
thickness of the food will indicate the position.
Casseroles and bread would typically be browned on
rack position 4 (see instructions below for more
information).
REGULAR BROIL
Broil is cooking by intense infrared radiant heat supplied by
the broil burner located at the top of the oven.
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.
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
19
USING YOUR OVEN
NOTE: The broiler pan for both broiling should be placed all the
way to the back of the oven and centered on the Burner for
best results.
MCR-SERIES
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.
USING A MEAT THERMOMETER TO 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 or thickest part of the meat but keeping away
from bones. 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, 130°
F to 140°F for rare, and 145°F for medium rare, 150°F for
medium and 160°F to 165°F for well done. If you are cooking
pork, cook to 160°F.
A large two-piece broil pan comes with your new range.
When you are broiling, always use both pieces. Do not
cover the grid with aluminum foil. This slotted grid allows
the grease drippings to flow into the bottom of the pan
keeping it away from the intense heat of the infra-red broiler
burner. This help to minimize the smoking and spattering of the
grease.
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.
TO GET THE BEST RESULTS
When top browning use metal or glass-ceramic bake
ware. DO NOT use heat-proof Glass or Pottery as this
type of glassware cannot withstand the intense heat of
the Broiler Burner. Place the vertical positioning rod
into the hole located on the bottom left side of the oven
can.
OPEN DOOR BROILING
 NOTE: You cannot use the broiler burner and the
NOTE: Open Door Broiling is also possible with the Precision
Series oven. However, the oven door hinge DOES NOT have a
dedicated Broil-Stop position. To achieve the best results for
Open-Door Broiling, open oven door approximately 6-8
bake burner at the same time. When one is on, the
other cannot be turned on!
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!
20
USING YOUR OVEN
MCR-SERIES
INTERNAL COOKING TEMPERATURES:
FOOD
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
21
CARE AND MAINTENANCE
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.
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. Rinse all parts thoroughly and wipe dry to avoid
water marks.
MCR-SERIES
NOTE: BRAND NAMES - In this section on cleaning,
the use of name brands is intended only to indicate
a type of cleaner. This is 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 allow the Grates to cool
before starting to clean the Range top. Do not clean hot
surfaces.
This could burn you. Clean only when the Range or
Range top has cooled 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 Enamel over
Cast Iron. When cool they may be wiped clean while on
the Range top 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 of 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.
When the grates and burners are cool, remove the Grate.
Burner Cap and the Retention Ring. All are easily removed
by lifting them to separate the parts. Wash these parts in
hot soapy water, rinse and dry thoroughly. The Burner
Caps are porcelain enamel coated. Follow the directions
given for the burner grates for detailed cleaning
instructions. A bristle brush can be used to clean out the
toothed burner ports, if necessary.
After cleaning, it is important to make sure the Locating Pin
at the bottom of the Burner Cap is properly aligned with the
Retention Ring and Burner Base.
Incorrect alignment will produce a potentially dangerous
flame and poor burner performance. If the flames are
uneven, over sized, or yellow, check the alignment of the
burner components when the burner is cool.
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, after a severe boil
over, or when the flame does not turn blue.
22
CARE
IGNITERS
Wipe with a water-dampened cotton swab. Be careful not to
damage the igniter. (See illustration on previous page).
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 Fantastic,
Simple Green®, or Formula 409. For hard to clean soil use
a stainless steel cleaner such as, Bon-Ami®,, Carneo®,, 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 polish, such as Stainless Steel Magic.
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 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.
MCR-SERIES
AND MAINTENANCE
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, acidic foods, such
as vinegar, rhubarb, alcohol, citric juices or milk, or sugars
should be wiped off and not allowed to bake on.
Try mild cleaners, such as: Bon-Ami®, Ammonia,
Ammonia and water, or Soft Scrub®. Apply the cleaner on
a damp sponge or cloth, scrub lightly, rinse thoroughly then
dry with a soft cloth or paper towel. 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.
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.
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.
TO REPLACE THE LIGHT BULB:
1. The oven must be cool prior to changing the light bulb.
2. Turn the oven light bulb switch to the off position.
OVEN RACKS AND ROLLERS
3. Let the cover and the bulb cool completely.
The oven racks and rollers are chrome plated steel.
4. Remove the light cover, by turning the cover to the left
(counterclockwise) to unscrew it.
Chrome cleaners, such as Soft Scrub, Cameo or Bar
Keepers Friend can be applied with a damp sponge
following the manufacturers instructions. Rinse and dry
thoroughly. Powdered cleaners such as Bon-Ami® or
Comet can be applied with a damp sponge or cloth then
rubbed lightly to clean, then rinse and dry thoroughly..
Harsh Cleaners (commercial oven cleaners), such as Easy
Off® or Dow, can be used on the racks, however, some
commercial oven cleaners can 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 after application.
Rinse thoroughly and dry.
FRAMES, SIDES, DOOR EXTERIOR, HEAT DEFLECTOR
Unless painted, 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 door vents. If water or cleaners spill
into the vents, they may streak the glass inside the door.
POWER FAILURE
The Broiler and Oven Burners cannot be turned on
during a power failure. To light the sealed top burners, turn
the control knob to "Lite" then 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. Turn off all burners
if left unattended!
5. Remove the burnt out bulb. Replace it with a 40 watt
appliance light bulb only.
6. Replace cover. Turn circuit breaker back on, if turned
off. (See Caution below).
CAUTION: Be sure the oven light switch (see
page 12 #8 & page 13 #9) 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 burners, 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.
23
CARE AND MAINTENANCE / LOCATING RATING PLATE
MCR-SERIES
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.
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).
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 kickplate to access this information (see picture).
24
MCR-SERIES
TROUBLESHOOTING
RANGES AND RANGE-*TOP
PROBLEM
POSSIBLE CAUSE
No electricity or gas supply
Range non-functional
One or more burners will not light
Incorrect flame/ sooty burner flame
BBQ-GRILL doesn't light
PROPOSED SOLUTION
Turn on gas supply valve
Check circuit breakers
Technical
Call for authorized service
No electricity
Check circuit breakers
No gas
Check gas supply at wall
Wrong gas type
Verify gas type
Burners are dirty
Clean burners ports
Burners are mis-aligned
Align and reassemble burners
Water in burner(s)
Disassemble and dry burners
Dirty electrode(s)
Clean burner electrode
Technical
Call for authorized service
Too large or small flame
Verify gas type
Misaligned 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
25
MCR-SERIES
TROUBLESHOOTING
RANGE OVENS
PROBLEM
POSSIBLE CAUSE
No electricity
No oven light
No oven heat (bake)
No oven broil
Uneven baking
No convection
Convection noisy
PROPOSED SOLUTION
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
Check plug
Improper settings
Verify proper settings on knob selector
Improper settings (see no bake)
Verify proper settings
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
proper rack positions
No convection fan
Check for air movement
Technical
Call for authorized service
26
INSTALLATION INSTRUCTIONS
MCR-SERIES
MCR SERIES RANGES
MCR ( 30” 36” 48” )
27
TABLE OF CONTENTS
MCR-SERIES
TABLE OF CONTENTS
Important Information
29
30" - All Models
30
36" - All Models
31
48" - All Models
32
xx" - All Models
33
Unpacking and Ventilation Requirements
34
Cabinet Install Drawing / Front View
35
Cabinet Install Drawing / Side View
36
Installation Instructions
37-38
Gas Hook-Up / Testing and Adjustments
39
Post-Install Check
40
Service & Warranty Info
41
28
MCR-SERIES
IMPORTANT INFORMATION
PLEASE
READ
ENTIRE
INSTRUCTIONS
BEFORE PROCEEDING
WARNING! If the information in this manual is not
follo we d e xactly, a fire or e xplosion m ay
result causing property damage, personal injury or
death.
WHAT TO DO IF YOU SMELL GAS
 Do not try to light any appliance
 Do not touch any electrical switch
 Do not use any phone in your building
 Immediately call your gas supplier from a neighbor’s
phone. Follow the gas supplier's instructions.
WARNING! Disconnect Power before installing.
Before turning power ON, be sure that all controls
are in the OFF position.
IMPORTANT! Installation must conform with local codes.
IMPORTANT INSTALLATION INSTRUCTIONS
INTRODUCTION
Capital's MCR Series Gas Ranges are tested and
approved in accordance with ANSI Z21.1 2011/01/9
Ed: 29, 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.
I n t he Com m onweal t h of Mas s ac hus ett s, gas
c onnect ion m ust be perf orm ed by a l icens ed
plumber or gas fitter.
 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,
ANSI/NFPA 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).
NOTE: Local building codes vary. Cabinet storage
above the unit should be avoided to prevent the
risk of accidental fire or burns.
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/NFPA54 CURRENT 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! 3” back guard must be utilized when
there is less than 12" horizontal clearance between
combustible materials and the back edge of the range.
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, See page 36 & 37.
GAS SUPPLY
NATURAL GAS: 6-inch water column. (14.9mb) Min.,
8 inch (20mb) nominal
PROPANE GAS: 11-inch water column. (27.4m b), 14
inch (37mb) maximum
ELECTRIC POWER SUPPLY
MCR30 models — 120 VAC, 60 HZ, 1 PH., 15 Amp
Circuit
MCR36 models — 120 VAC, 60 HZ, 1 PH., 15Amp
Circuit
MCR48 models — 120 VAC, 60 HZ, 1 PH., 20 Amp
Circuit
C AU TI O N: Pr op er equi pmen t an d ad eq u ate
manpower must be used in moving the range to
avoid damage to the unit or the floor. The unit is
heavy and rests on steel legs.
STEP 1: UNPACKING, MOVING and PLACING the
RANGE
 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 (2 or 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.
29
MCR-SERIES
30” ALL MODELS
MCR304 FOUR Burners At 19.000 btu
MCR305 FOUR Burners At 19.000 btu + 25,000 btu Power Wok
30
36” ALL MODELS
MCR- SERIES
MCR362B2 Four Burners At 19.000 btu + 12” BBQ Grill
MCR366 Six Burners At 19.000 btu
MCR362G2 Four Burners At 19.000 btu + 12” Thermo-Griddle
31
MCR-SERIES
48” ALL MODELS
MCR488 Eight Burners At 19.000 btu
MCR484BG Four Burners At 19,000 btu
+ 12”BBQ Grill + 12” thermo-Griddle
MCR484B2 Six Burners At 19.000 btu
+ 12”BBQ Grill
MCR484G2 Six Burners At 19.000 btu
+ 12” thermo-Griddle
32
60 ALL MODELS NOT AVAILABLE
MCR -SERIES
33
MCR-SERIES
UNPACKING AND VENTILATION REQUIREMENTS
 Lift the Range from the skid with a soft wheel dolly.
 Support the range uniformly across the bottom
 To remove door, open the door completely, close the
hinge latches and release the door. Remove door by
lifting and pulling from the sides.
 Make sure gas and electric connections are made,
VENTILATION UNIT
STANDARD COUNTER
INSTALLATION
RECOMMENDATIONS
HOOD
(24" DEEP X UNIT
WIDTH)
BLOWER CFM's
60" RANGE = 1200 CFM
48" RANGE =1200 CFM
36" RANGE =1200 CFM
anti-tip device is installed, and the back guard installed prior to placing the range in position.
 Measure the height of the counter top and adjust the
range height to match countertop height by adjusting
front and rear leveling feet.
30" RANGE = 600 CFM
 Slide the Range in place and ensure that the range is
level.
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.
 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
CAPITAL Hood blower speeds are variable to reduce
n oi s e a nd l os s of h eat ed o r ai r -c on di t i o ne d
household air when maximum ventilation is not
required. Normally the maximum blower speed is
only required when using the grill section.
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 PERFORMANCE Series Hoods, by model
number, that are recommended for use with all ranges.
2. HOOD PLACEMENT:
1. SELECT HOOD AND BLOWER MODELS:
SIZE
30"
36"
48"
60"
SHIPPING WEIGHT
xx
xx
xxxxx
xxxxx
For wall installations, the hood width must, at a
minimum, equal the width of the range's cooking surface. Where space permits, a hood larger in
width than the cooking surface may be desirable for
improved ventilation performance.
2. T he d ept h of o ve r he ad c ab i n et s installed
on either side of the hood is 13".
3. A 30-inch minimum clearance is required
between t h e t o p o f t h e r an g e a n d t h e
b o t t om of a n unprotected cabinet.
4. Any openings in the wall behind the range and in
the floor under the range must be sealed.
5. W h e n t h e r e i s l e s s t h a n 1 2 " h o r i z o n t a l
clearance between combustible material and
the back edge of the range above the
cooking s u rf ac e, C a pi t a l s up pl y 3 ” B ac k
G u ar d, m ust be installed S e e pa ge 36 &
3 7.
6. Always keep appliance area clear and free from
combustible materials, gasoline, and other
flammable vapors and liquids.
7. Models with Open Broiler, non combustible
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
WARNING: DO NOT obstruct the flow of combustion and 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.
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.
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 appl y t o isl and i nst all at ions,
exc ept for t he 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 this times.
34
MCR-SERIES
CABINET INSTALL DRAWING / FRONT VIEW
FIG 1A. Cabinet Clearances:
ELECTRICAL AND GAS
SUPPLY
A
B
C
D
10”
4”
10”
2-1/2”
min
35
CABINET INSTALL DRAWING / SIDE VIEW
MCR-SERIES
FIG 2
36
MCR-SERIES
INSTALLATION INSTRUCTIONS
Fig-3
NOTE:
ALL MCR-SERIES RANGES Are provided with 3” Back
Guard.
1. For 3” Secure both Brackets to the wall using
the screws included. 1-7/16” from the Back Trim surface to the center of hole of Bracket. see Fig-1
2. For Low Back & High Shelf Accessories. see Fig-2.
Fig-1
ELECTRICAL SUPPLY, ALL RANGES
I ns t al l at i o n of A l l M CR r a ng es m us t 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.
This is especially critical if the junction box in the
wall is directly behi nd the j unction 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.
Fig-2
POWER REQUIREMENTS: 120VAC, 60 HZ single phase
16-3/8” For High
Shelf




30" Range – 7 Amps. Max.
36" Range – 7 Amps. Max.
48" Range – 15.5 Amps. Max.
60" Range not available in LMCR series of Ranges
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 / NFPA No. 70
(current issue).
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
c o n n ec t e d t o a c o r r e c t l y po l a r i z e d 1 2 0 V o l t
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!
37
MCR-SERIES
INSTALLATION INSTTRUCTIONS
STEP 4: INSTALLING ANTI-TIP DEVICE
 Failure to follow these instructions may result in
For all Ranges, an anti-tip device MUST be installed as
per these instructions.
CAUTION: PROPERTY DAMAGE!
electrical shock or other personal injury.
 Contact a qualified installer or contractor to deterWARNING!
 ALL RANGES CAN TIP
mine the proper method for drilling holes through the
wall or floor material (such as ceramic tile, hardwood,
marble, etc.)
 The thickness of the wall or floor may require use of
longer screws, available at your local hardware store.
 In all cases at least one (1) of the bracket mounting
screws must be fastened to solid wood or metal on
each side.
 Use appropriate anchors when fastening the mounting
bracket to any material other than hardwood or
metal.
 INJURY TO PERSONS COULD RESULT
 DO NOT slide range across unprotected floor.
 INSTALL ANTI-TIP DEVICES PACKED WITH RANGE
Failure to follow these instructions may result in damage to wall or floor coverings.
MOUNTING ANTI-TIP BRACKET:
TOOLS NEEDED FOR INSTALLATION OF ANTI-TIP
DEVICE!
The alternative floor mounted bracket shall be installed
as follows:
1.Screwdriver, Phillips
 Place bracket on floor in position shown in Figure below.
2.Drill, electric or hand
 Secure to floor or wall stud.
 SEE INSTALLATION INSTRUCTION
WARNING: RANGE TIPPING HAZARD!
3.Measuring tape or ruler
4.1/8" drill bit (wood or metal wall or floor)
 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.
5.3/16" 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 on the floor.
See Bottom drawing.
 Later, when unit is installed, the adjustable leg will slide
under the bracket
STEP 5: G AS 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.
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 1-866-4024600, or email us at customerservice@capital-cooking.com.
 Identify the electrical circuits that could be affected by
the installation of the Anti-Tip Device, then turn off
power to these circuits.
38
MCR-SERIES
GAS HOOK-UP / TESTING AND ADJUSTMENTS
CAUTION! When connecting unit to Propane (LP)
gas. Make certain the propane tank is equipped
with its own high-pressure regulator in addition to the
pressure regulator supplied with the appliance t he
pressure & the gas supplied to the appliance regulator
must not, exceed 14" ( 37 mb) water column. A
pressure test point is provided near the regulator
behind 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.
 Use 5/8" diameter flex line to connect between
the gas supply and the appliance manifold pipe,
which exists at the upper left rear of the
appliance. The appliance manifold pipe
connection is 1/2". 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 a pipe sealant approved for gas
installations dope or Teflon tape on the pipe
threads, and be careful not to apply excessive
pressure when tightening the fittings.
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.
HOOK UP
WARNING! Gas line cannot be run inside back
cover of range. Run gas line in channel in back
of range.
 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 / NFPA54Current Issue.
 Leak testing of the appliance shall be in
accordance 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 be 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.
2-1/2” Maximum
Protrusion From
Wall For Gas
Supply
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 seats 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 shutoff valve to the open position. Check the operation of
the sealed gas burners by pushing and turning each
knob counterclockwise to "Hl". 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.
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!
39
MCR-SERIES
POST-INSTALL CHECK
INSTALLER CHECKLIST
ELECTRICAL
FINAL CHECKLIST

Placement of unit is correct and meets
installation guidelines

Specified clearances
cabinet surfaces

Unit is Level – front to back – side to side

Burner caps and retention rings positioned
properly on sealed burner bases

All packing materials removed



Receptacle with correct over current protection is
provided for service cord connection

Proper ground connection

Proper polarity at receptacle

Kick panel in place and 3 screws secure.
are maintained to
OPERATION

All internal packing materials removed. Check
below grates and grill pans and inside the ovens

Back guard attached according to
instructions. (if horizontal clearance to
com bustible m aterials behind cooking
surface is less than 12")
If using 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. Maximum allowable
pressure to the range is 14” w.c.

Check door adjustment and hold down
brackets
Burner caps and retention rings properly seated
on burner bases.

Grill Components properly seated (not all models).

Bezels centered on burner knobs and knobs turn
freely.

Each burner lights satisfactorily, both individually
and with other burners operating
GAS SUPPLY

Connection: 1/2" NPT with a minimum of 5/8"
diameter flex line

Air shutter adjustment for proper flame is made for
each burner

The appliance is connected only to the type
of gas for which it is certified for use

Grill and Griddle sections are correctly assembled.

Manual gas shut-off valve installed in an
accessible location (without requiring
removal of range)

Griddle is level and does not rock.

Oven door hinges are seated and hinge locks in
proper position. Door opens and closes properly.

Burner grates correctly positioned, level and do
not rock.

Unit tested and free of gas leaks

Gas supply pressure does not exceed
14" (37 mb) W.C.
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.
40
MCR-SERIES
SERVICE & WARRANTY
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, CA90670
USA
Fax #: 562-903-1167
Email: customerservice@capital-cook!ng.com
WARRANTY
ONE (1) year full parts and labor covers entire product.
(Light bulbs covered for 60 days after installation)
FIVE (5) years limited part replacement warranty. covers
part replacement, as noted below, due to malfunction
during normal operation.
WILL PAY FOR:
All repair labor and parts found to be defective due to
material or workmanship for one (1) 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 prepaid, through the dealer, and claimed within the warranty period. All claims, regardless of warranty or nonwarranty 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.

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Shipping damage that is not a direct result of packaging (for example freight handling).
Service by an unauthorized agency
Use of unauthorized parts.
Service during hours other than normal working hours.
Improper installation.
Service visit to teach you how to operate the 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 not cover their use
in commercial situations. This warranty is for products
purchased and retained in the 50 States of the U.S.A, the
District of Columbia and Canada. This warranty applies
even If you should move during the warranty period.
Should the original purchaser sell the appliance during
the warranty period, the new owner continues to be
protected until the expiration date of the original purchaser's warranty period. This verity gives you the specific
legal rights. You may also have other rights, which vary
from State to State.
Ranges*, Range Tops*, & Oven*: All Burners, Heating
Elements, Grates*, Griddle Plates, & Oven Racks
Barbeques: Gas Valves & all burners (excluding infrared
burners)
*Excludes Porcelain Enamel Coating for ovens and
grates. Porcelain enamel is prone to wear over time and
use.
LIFE TIME warranty (non-transferable) on stainless steel
metal body parts against rust. (Excludes damage and
normal heat discoloration) does not include barbeque
grates.
41
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. INDICATING THE MODEL #.
DUE TO ONGOING PRODUCT IMPROVEMENTS, WE RESERVE THE RIGHT
TO CHANGE THESE SPECIFICATIONS, OR DESIGNS WITHOUT NOTICE.
CERTIFIED FOR USA AND CANADA
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
87101-01 Rev-02
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