MADE IN USA
DESIGNED
a
BUILT
-31
AMERICAN RANGE CORPORATION
Remove all remaining moisture from the griddle with the second, clean soft cloth. Wipe the area in rows
again as well as the sides and front. You may have repeat action this to ensure the chrome griddle
plate is dry and sparkling.
G
RILL
O
PERATION
To turn on the grill
, make sure there is nothing on the grilling rack, push in and turn the control know
counter clockwise to the HIGH position. The power “ON” indicator light will glow indicating the grill
valve is on. The grill is equipped with a flame-sensing ignition system
– that automatically detects the
presence of flame on the grill burner
– and relights it in the event it should go out. Adjust the flame to
the desired height.
After cooking, allow the module to cool completely and remove the drip tray slowly, discarding grease
and other food particles. The grill grate may be removed - exposing the
radiants
- which may be lifted
out and placed in the dishwasher along with the drip tray for cleaning. The grate is porcelain coated
and may be washed with hot soapy water and a soft brush.
O
PERATION OF THE
O
VEN
The oven is a gas fired, temperature controlled cooking cavity which is highly insulated to keep the
kitchen cool and the food hot. The oven contains two burners - the bake burner positioned below the
oven floor and the broil burner located in the ceiling of the oven. Bake and broil are very different
cooking operations and the burners are designed to deliver energy in a way appropriate to the task.
There are two types of baking - called standard bake (or conventional) and convection bake. Standard
or conventional baking make best use of Grandma’s cookie, cake or pie recipes – like Bake at 350
o
F for
45 minutes
– to get the job done. These recipes are tried and true – conventional or standard bake will
deliver wonderful performance every time you cook.
When you convection cook (using a fan to circulate the high temperature air inside the oven) you can
lower the thermostat about 25 degrees and reduce the cook time by about 25% - and achieve fine
cooking results just like Grandma’s – taking less time and using less energy. Use the same
recommended temperatures for meats and poulty dishes
– but keep watch of the time. Convection
cooking technology was first developed in Europe and has been used for many years
– recently taking
hold in US residential kitchens and cookbooks.
In convection cooking, not only is the cook time faster, but also, the oven temperature is more even, top
to bottom and side to side
– so cookies on several racks will have the same brown color and texture.
Food does not need to be rotated to get uniform color. However, to best take advantage of convection,
use low, shallow bakeware so that moving air can get over the sides and up to the food surface. Foods
in covered dishes (like casseroles or pot roasts) do not benefit from convection cooking.
To get started, remove all plastic wrappers used to protect the finish of the stainless steel surfaces. If
you do not, the wrapper may set really stuck on the stainless steel when the oven is hot
– making
removal later really difficult.
Although care is taken at the factory to remove processing oils, consider a final wipe down using a soft
cloth and hot, soapy water, well rinsed and dried from the surface.
Remember to mail in the Installation Checklist / Warranty Card.
