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Before You Use Your New Range
Grill (If applicable)
The grates should be removed and washed in hot soapy water, rinsed
and then replaced prior to use. Other grill parts should be removed,
dusted, and replaced making sure that no flammable materials have
been accidentally placed in the grill.
Wok Pan w/Lid (If applicable)
Remove all packaging materials and temporary labels from the wok.
Clean thoroughly with hot soapy water and dry thoroughly. Apply a
light coat of vegetable oil (do not use corn oil) to the entire inside
surface with a paper towel. Heat the wok on medium setting until the
cooking surface turns golden brown. Repeat this procedure several
times. This seasoning seals the pores of the metal, keeps food from
sticking, and prevents the wok from rusting. Wipe off excess oil before
using or storing.
Drip Tray/Pan
The drip tray should be pulled out and checked for flammable
materials. Make sure to unwrap the drip pan and replace it in its
proper place under the griddle or grill (if applicable).
Oven
Before first use, wipe interior with soapy water and dry thoroughly.
Basic Functions of Your Oven
NATURAL AIRFLOW BAKE
Heat is radiated from the two bake
burners in the bottom of the oven cavity
and is circulated with natural airflow. This
is your traditional bake setting.
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20. This appliance is not connected to a combustion products
evacuation device. It shall be installed and connected in
accordance with current installation regulations giving particular
attention to the relevant requirements regarding ventilation.
21. No attempt should be made to operate the appliance during
power outage.
22. A risk of tip-over may result if the appliance is not installed in
accordance with installation instructions including excessive
loading of the oven door or from abnormal usage.
23. Do not attempt to operate the appliance during power failure.
24. Never sit, step, stand, or lean on any part of the oven, or injury
may result.
25. Use care when opening oven door. Let hot air or steam escape
before removing or replacing food.
Cooking Utensils
Each cook has his or her own preference for the particular cooking
utensils that are most appropriate for the type cooking being done.
Any and all cooking utensils are suitable for use in the range and it is
not necessary to replace your present domestic utensils with
commercial cookware. This a matter of personal choice. As with any
cookware, yours should be in good condition and free from excessive
dents on the bottom to provide maximum performance and
convenience.
NOTE: WHEN USING BIG POTS AND/OR HIGH
FLAMES, IT IS RECOMMENDED TO USE THE FRONT BURNERS.
THERE IS MORE ROOM IN THE FRONT AND POTENTIAL CLEANUP
OF REAR OR APPLIANCE DUE TO STAINING OR DISCOLORATION
WILL BE MINIMIZED.
All products are wiped clean with solvents at the factory to remove any
visible signs of dirt, oil, and grease which may have remained from the
manufacturing process. Before starting to cook, clean the range
thoroughly with hot, soapy water.
INFRARED BROIL
The broil burner at the top of the oven
heats the metal screen until it glows. The
glowing screen produces the infrared
heat, searing the outside of broiled foods
and sealing in juices.
Steel Griddle/Simmer Plate (If applicable)
The griddle is a heavy-weight, polished steel griddle that has a USDA
authorized protective coating. Before using, remove protective coating
using a Scotch Brite
®
soft scour pad. It is very important to season the
griddle by coating lightly with cooking oil.
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