English
CCD-0006001 Rev: 05-16-22
- 13 -
Cooking Fish and Meat
When cooking white meat, fowl and fish, use temperature settings from
335°F to 375°F.
For red meat that should be well done on the outside while tender and
juicy in the inside, it is a good idea to start with a high temperature
setting (375°F~425°F) for a short time, then turn the oven down
afterwards.
In general, the larger the roast, the lower the temperature setting. Place
the meat on the center of the grate and place the dripping pan beneath
to catch the drippings.
Make sure that grate is inserted so that it is in the center of the oven. If
you would like to increase the amount of heat from below, use the low
rack heights. For savory roasts (especially duck and wild game), dress
the meat with lard or bacon on the top.
3
4
2
1
Rack
Position
21” Range Oven
2
1
Rack
Position
17” Range Oven
Cleaning and Maintenance
●
Make sure all the control knobs are off and the appliance is cool
before cleaning.
●
Make sure all the appliance surfaces, burner grates and burners are
cool before cleaning or disassembling.
●
DO NOT use bleach or rust removers on the cooktop or burner
grates.
●
DO NOT obstruct the flow of combustion and ventilation air.
●
Keep the appliance area clear of combustible materials, gasoline and
other flammable vapors and liquids.
●
Clean oven with oven cleaner only. Follow directions on the
container.
●
Never use a wire brush or metallic item for cleaning burner ports or
orifices. Brush may “shed” bristles that may lodge in the orifice or
burner ports and cause a fire or explosion.
●
Clean all surfaces as soon as possible after boilovers or spillovers.
●
Use warm soapy water only to clean the burner grates, cooktops,
painted surfaces, porcelain surfaces, stainless steel surfaces and
plastic items on your range or cooktop. Do not use grit or acid-type
cleaners. Do not use cleaners with ammonia, Cleaners of these types
are corrosive and could damage component parts in the range.
●
DO NOT use steel wool, or abrasive cleaners, or acid type cleaners
such as chlorine bleach on your cooktop or grate systems. They
will damage your range or cooktop. Use only non-abrasive plastic
scrubbing pads.
●
DO NOT allow foods containing acids (such as lemons or tomato
juice, or vinegar) to remain on porcelain or painted surfaces. Acids
may remove the glossy finish. Wipe up egg spills when cooktop is
cool.
●
DO NOT wash warm porcelain surfaces. Allow these areas to cool
before cleaning. You could burn yourself or the porcelain could crack.
●
Pitting and discoloration will result if spills are allowed to remain for
any length of time on stainless steel.
●
DO NOT allow spillovers to remain on the burner caps. The caps
could become permanently stained.
●
When cleaning around the burners use care to prevent damage to
the electrode (if so equipped). If a sponge or cloth should catch the
metal igniter electrode, it could damage or break the electrode. If
this occurs the burner will not light.
