USE AND CARE & INSTALLATION GUIDE
MCOR SERIES
MCOR GAS MANUAL CLEAN
2
TABLE OF CONTENTS
Features 3
Models
4-5-6-7
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 RangeTop 15-16-17
Using Your Oven 17-18-19-20
Using Your Oven - Self Clean Mode 21-22
Care And Maintenance 23
Care And Maintenance / Locating Rating Plate
24
Troubleshooting 25-26
Installation Instructions 27
Table Of Contents 28
Service / Warranty 45
CULINARIAN SERIES
STAY-KOOL KNOBS
Our restaurant grade, die cast chrome plated metal knobs feature bold red graphics for easy read-
ings of settings. Plastic inserts that stay cool to the touch when using your Range (Available in
Black or Cabernet Red.).
MOST POWERFUL OPEN-TOP BURNERS IN THE INDUSTRY:
All ranges are equipped with one small pan burner rated at 8,000 btu / hr,
All the others burners are rated at 23,000 Btu / hr to deliver intense commercial kitchen heat to sauté
food and all burners are capable of turning down to give simmer.
COMMERCIAL QUALITY TRADITIONAL BBQ-GRILL GRATES
The Culinarian Gas Convection Ranges feature our exclusive BBQ-Grill w/ CAST IRON channeling grates
that help reduce flare-ups by channeling the grease away from the burner into spillage tray.
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 section and 30,000 BTUs on 24" Griddle section Capital all stainless
steel Griddle Plates will never rust! Guaranteed!
HYBRID RADIANTS
With Ceramic Rods Encased in Stainless Steel Sheet Metal for reduced flare-ups and Prolonged life.
Cast Iron Wok Grate As Optional Accessory
LARGE OVEN CAPACITY
Large enough to accommodate restaurant
Size Baking Tray
MCOR GAS RANGES FEATURES:
3
MCOR SERIES
4
MCOR304
30” MCOR SERIES MANUAL-CLEAN MODELS
30” MODELS
MCOR SERIES
5
MCOR366
MCOR362B2
36” MODELSS
36” MCOR SERIES MANUAL-CLEAN MODELS
MCOR SERIES
MCOR362G2
6
MCOR484B2
MCOR484BG
MCOR484G2
MCOR488
MCOR484BB
MCOR484GG
48” MCOR SERIES MANUAL-CLEAN MODELS
48” MODELS
MCOR482BG2
MCOR SERIES
7
60” MODELS
MCOR SERIES
MCOR SERIES
8
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 in-
structions.
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 on 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
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 Na-
tional fuel Gas Code, ANSI Z223.1/NFPA54.
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 sup-
plier.
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 instal-
lation technician capable of reviewing and performing the
manufacturers installation checklist included in your
information packet.
The installation of appliances assigned for manufac-
tured (mobile) home installation must conform with the
Manufactured Home Construction and Safety and Safety
Standard, Title 24 CFR, Part 3280 or, when such stan-
dard is not applicable. Refer to
ANSI/NCSBCS A225.1, or with local codes as appli-
cable.
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 mainte-
nance 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 con-
nection must be performed by a licensed plumber
or licensed gas fitter.
IMPORTANT!: For fire safety and correct operation
a back guard must be installed on all ranges prior to
use! All ranges are shipped with a standard 3" Island
Trim which is compatible with non-combustible back
wall installations ONLY! If desired or if the minimum
distance to a combustible back wall is not met (see
Fig. 2A) one of two additional back guards heights
may be ordered and installed (Low Back – 9", or
High Back – 18"). Refer to the Installation Instructions
accompanying this appliance for assembly instructions
WARNINGS!
Smother flames with a close fitting lid, or any
metal tray.
Turn OFF the burner. Be careful to prevent burns. If
the flames do not extinguish, immediately
evacuate and call the fire department
NEVER pick up a flaming pan. By doing so, you
may be burned.
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
DO NOT use water or a wet dishcloth on
fire. A violent steam explosion will result.
Use a fire extinguisher only if:
IN CASE FIRE
9
SAF ETY PR AC TI C ES / ELE C TRIC AL, G ENE RAL
ELECTRICAL SAFETY:
Electrical Requirements and Grounding Instructions
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 range burners with match.
WARNING! Do not under any circumstances cut
or remove the separate ground wire or the third
(ground) prong from the power cord plug.
PLEASE READ CAREFULLY:
All MCOR gas range models require an electrical circuit
rated at 120 volts, 60 Hz., and 12 Amps. For 30” and
36” 20 Amps. For 48” (VERIFY) For personal safety,
this appliance must be connected to a properly
grounded and polarized electrical power supply. Al-
ways 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 elec-
trical power supply in accordance with the National
Electrical Code and/or applicable local codes and
ordinances by a qualified electrician.
*It is recommended that a dedicated circuit servicing
this appliance be provided.
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 acci-
dent potential.
Safety precautions must be followed when
using any kitchen appliance.
Insure proper installation and servicing.
Follow the installation instructions provided
with this product. Have the range installed
and grounded by a qualified technician.
Have the installer demonstrate how to use this
appliance and 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.
If you smell gas, your installer has not done a proper
job of checking for leaks. If the connections
are not perfectly tight, you can have a small
leak and therefore smell of faint gas odor.
Finding a gas leak is not a "do-it-yourself"
procedure. Some leaks can only be found with
the burner control in the "ON" position and a
qualified service technician must do this.
In the event a burner goes out and gas escapes,
open a window or door immediately. DO NOT
attempt to use the range until the gas has had time
to dissipate. Wait at least 5 minutes before using
the range again.
DO NOT repair or replace any part of the appliance
unless specifically recommended in this manual.
All other servici ng 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.
CAUTION! Do not store items of interest to children
over 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.
If the range is near a window, be certain the
curtains do not blow over or near the range burn-
ers, 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.
Note: The gas oven, grill, Thermo-griddle'"' and
infrared oven broiler burners CANNOT be lit manu-
ally during a power failure.
CULINARIAN SERIES
temperature changes. Use only on low or medium
heat settings according to the utensil manufacturer's
directions.
COOKING SAFETY:
10
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.
ONLY certain types of glass, heat proof glass-
ceramic, ceramic earthenware or other glazed
utensils are suitable for range use. Other types of
utensils may break with sudden
DO NOT HEAT UNOPENED FOOD CONTAINERS.
A buildup of pressure may cause the container to burst
and cause injury
DURING COOKING, set the burner control so that
the flame heats only the bottom of the pan and
does not extend beyond the bottom of the pan.
USE CAUTION to ensure that drafts like those
from forced air vents or fans do not blow flammable
materials toward the flames or push the flames so
that they extend beyond the edges of the pot.
TO MI NIMIZE ACCIDENT, position handles of
utensil inward so that they do not extend over
adjacent work areas, cooking areas or the edge
of the range.
H O LD T H E HA NDLE o f t he p a n t o p re v en t
movement of the utensil when stirring food.
DO NOT USE the BBQ grill top section for
grilling excessively fatty meats or products that
promote flare-ups.
GREASE IS FLAMMABLE. Let hot grease cool
before attempting to handle it. Avoid letting grease
deposits to collect. Clean after each use.
KEEP BURNER PORTS CLEAN. This is essen-
tial for proper lighting and maintenance of the
burners. It is necessary to clean the burner
ports when t here is a boi l over or when the
burner does not light though the electronic igniters
click.
CLEAN THE RANGE-TOP SECTION WITH CAUTION.
Avoid steam burns; do not use a wet sponge or cloth to
clean the range while it is hot. Some cleaners produce
noxious fumes if applied to a hot surface. Follow direc-
tions• provided by the cleaner manufacturer.
BE SURE ALL RANGE CONTROLS ARE TURNED
OFF and the range is cool before using any type of
aerosol cleaner on or around the range. The chemical
that produces the spraying action could, in the presence
of heat, ignite or cause metal parts to corrode. Only an
authorized service technician should perform Service.
Technicians must disconnect the power supply before
servicing this unit.
CLEAN THE VENTILATION 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 manu-
facturer'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.
When using the oven: DO NOT touch the
interior s u r f a c e s o f t h e ov e n or t h e
e xt e r i o r a r ea immediately surrounding
the door. Interior oven surfaces become
hot enough to cause burns. The heat de-
flector, which deflects heat away from the
range and the trim on the top and sides
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 39
NEVER let clothing, potholders, or other flammable
materials come into contact with or too close to any
element, burner, or burner grate until it has cooled.
Fabric may ignite and result in personal injury.
SAFETY PRACTICES / COOKING
MCOR SERIES
It is essential for a good seal during baking.
11
SAFETY PRACTICES / COOKING
BE CAREFUL not to damage the glass covering the
infrared broiler in the gas oven. If the glass is damaged,
air can enter the distribution box behind the glass, possi-
bly 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 ven-
tilation air.
For safety reasons and to avoid equipment damage,
never sit, stand, or lean on any part of the range.
S e r v i c e s h o u l d o n l y b e p e r f o r m ed b y a quali-
fied, Factory Authorized Service Technician. Techni-
cians must disconnect the power supply before servicing
this unit.
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.
For correct rack position, check your recipe. The
most frequently used position is number 2. The
rack positions are numbered from the bottom to the
top as in the floors of a building.
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.
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 to "B roil ". Be sur e to turn on the
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.
1.
2.
3.
Place oven racks in desired position while oven is
cool. If a rack must be removed while the oven is
hot, do not let the potholders contact the hot
infrared burner.
Use caut io ns when op e ni n g th e oven do o r;
let hot steam or air es cape before rem oving
or replacing foods.
DO NOT remove the door gasket.
MCOR SERIES
12
OVEN RANGE PART IDENTIFICATION
MCOR -SERIES
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
8
7
13
RANGE PARTS IDENTIFICATION
MCOR-SERIES
1.Burner 23K BTU
2.Griddle Plate
3.Griddle Flue Cover
4.BBQ-Grill
5.Small Oven Door Handle
6.Cast Iron Grate
7.Bull Nose
8.Indicating Lights
9.Switch (Light & Fan)
10.Knobs
11.Drip Pan Handle
12.Oven Door Handle
13.Door Panel
14 Small Door Panel
15 Kick Plate
16.Adjustable Leg
17. Small Pan Burner
18. Stainless Handle
8
1
4
13
16
6
17
14
15
12
11
9
7
5
9
10
18
7
1
6
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 19 "Troubleshooting", "Before calling For
Service".
PORT & IGNITER
(KEEP CLEAN)
MCOR SERIES
14
USING THE RANGE-TOP BURNERS
1- GRATE
2- Burner Head
3– Electrode
4- Burner Base
BURNER EFFICIENCY AND
FLAME CHARACTERISTICS
It is necessary to keep the burner ports and the
igniters -clean for proper lighting and efficient
performance of the range-top burners.
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. A technician
should adjust the flame. 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.
NOTE. If you are using propane gas, a slight pop
flash may occur at the burner ports a few seconds
after the burner has been turned "off". This
"extinction pop" is normal for propane gas.
FLAME HEIGHT
The correct height of the flame mainly depends on
the size of the bottom of the cooking utensil.
Following are some basic rules for selecting
flame height.
For safety reasons the flame must never extend
beyond the bottom of the cooking utensil. Never
allow flames to curl up the s id e o f t h e p an .
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.
All ranges are equipped with one small
pan burner at back left of the range.
When using the simmer feature, turn the main
burner knob down to the simmer position.
All the range-top burners have electronic spark ignition.
Proper Flame Height
CULINARIAN BURNERS
Your new gas range is equipped with the latest in
burner tec hnology. T he Culinaria n burners are
most efficient and most powerful burners
(23,000 BTU /HR) in the hous ehol d applianc e
industry
CORRECT
WRONG
SIMMERING BURNERS HAVE
All range-top has exceptionally low sim-
mering capabilities
1
2
3
4
Preheat the grill for approximately 5 minutes
minimum. The hot grill sears the food, sealing in
the juices.
The longer the preheat time, the faster the meat
browns and the darker the brand marks.
Grilling requires high heat for optimum results.
High heat is necessary for searing and proper
browning. Most f oods are cooked at medium
heat set t ings f or m os t o f the c ooki n g t im e.
However, when grilling large pieces of
meat or
15
U S I N G T H E R A N G E T O P
BURNER SETTINGS
The rangetop burner valves have infinite set-
tings and there are no fixed positions on the
control knobs between HI and SIMMER. To
turn the rangetop burner on, push in the
control knob and turn it counterclockwise
to the "LITE" position. An audible clicking
sound will be heard. When the gas has
been ignited by the electronic spark igniter,
turn the knob to the desired setting.
Note: If the Igniter continues to click after the
burner has been lit, turn the knob to a setting
other than LITE, or HI. If the problem still persists,
please call our Service Hotline at 866-402-4600.
CAUTION! When turning on an y RANGE TOP
burn er, be sur e to stop at the "LITE" position
before turning the burner to a flame setting for
cooking. If the burner is not lit and it is turned
beyond the "LITE" position, to HI, MEDIUM, or
LO, there will be a burst of flame when the burner
does light. This could cause burns or damage to
the surrounding counter top.
BURNER GRATES
The burner grates are a heavy cast iron. They are
designed in sections to make them easier to remove
and clean.
PROPER COOKING UTENSILS
For best results we recommend using Professional
Cookware. These types of utensils can be found at your
finer department stores, specialty cooking shops, or
restaurant supply stores. If using regular cookware
be very careful if pans have plastic handles, as our
Culinarian 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 plac ed slightly higher than the
other control knobs. This is due to the physical size
of the commercial type thermostats used on the
product.
CAUTION!
U s e e x t r e m e c ar e w h e n p l ac i n g t h e g r i l l
components into the grill compartment. Avoid
hitting the ceramic igniter that could break,
preventing operation of the grill.
Do not leave the grill unattended while in use.
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 made of cast iron and
enameled
The Culinarian Wok system is perfectly designed to
deliver high intense heat, by spreading the flame under
the diameter of the wok pan.
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 inconven-
ienced.
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 depart-
ment at 1-866-402-4600.
Note.
If you are using propane gas, a slight pop or flash may
occur at the burner ports a few seconds after the burner
has been turned "off". This "extinction pop" is normal for
propane gas.
COOKING ON THE GRILL
The burner should light within approximately 45 seconds.
USING THE WOK RING
Wok grate is available as accessory for wok
cooking stir-fry this can be placed on any top
burner, removing the top grate and placing the
wok grate
MCOR SERIES
16
USING THE RANGETOP
poultry, it may be necessary to turn the heat to a
lower setting after the initial browning. This
cooks the food through without burning the outside
Foods cooked for a long period of time or basted
wi t h a s u g a r y m a r i n a d e m a y ne e d a l o w e r
h e a t 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. When cooled, the
grill radiants can be turned upside down and heated
on high for 10 minutes to burn off any residual fat.
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.
GRILLING SUGGESTIONS
Trim any excess fat from the meat before cooking.
FATTY MEATS increase the likelihood of flare-ups.
slits in the remaining fat around the edges at (51
mm) intervals.
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.
Some pieces of meat and poultry cook faster than
others. Move those pieces to the cooler area of the
grill until the rest has cooked.
The doneness of meat is affected by the thickness of
the cut. Chefs say it is impossible to have a rare
doneness with a thin cut.
GRILL RACKS
The grill racks are double sided, two position
grates, constructed of Cast Iron. Use the con-
cave 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,
W AR N I NG ! D o n o t l e a v e th e B BQ
se ct i o n u n a t t e n d ed while cooking!
MCOR SERIES
CONDENSATION
CONVECTION BAKE
COOKING ON THE GRIDDLE
Press and turn the knob counter-clockwise to
the temperature setting.
COOKING ON THE THERMO-GRIDDLE
MCOR SERIES
17
U S I N G T H E R A N G E T O P / U S I N G Y O U R O V E N
The intense heat needed for grilling may
also cause flare-ups, due to grease and bast-
ing sauces dripping on the hot radiants.
If flare-ups occur, use a long handled spatula
to move the food to another area of the grill.
Should flare-ups become excessive, remove
the food from the grill and turn off the burner
Excessive flames occur when cooking meat
with high fat concentration, i.e. 30% ground
beef, untrimmed steaks, lamb chops, etc.
Be cautious when turning meat over, and
never PLOP the meat on the grates.
PREPARING THE GRIDDLE
ELECTRIC GLOW IGNITER
The oven bake and broil burners are equipped with
an electric glow igniter and safety system which
lights the gas. There will be a delay after the control
knob has been turned on to when you actually hear
gas arrive at the burner. The burner will ignite after
the gas reaches the burner, sometimes this can take
as long as 45 seconds.
Check that the grease tray is tucked under the
griddle plate overhang.
Turn the knob to the cooking temperature to pre-
heat the griddle.
Preheat 10-15 Minutes.
Add butter, margarine, shortening or oil for more
flavor: Add food and cook!
During any cooking process there is a certain
amount of moisture that evaporates from the
food. The amount of moisture that condenses
on the oven depends on the moisture content of
the food. The moisture will condense on any
surface that is cooler than the inside of the
oven, such as the control panel or the top of the
door.
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 U shape
burner that is lit by a hot surface igniter. The grid-
dle 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 Range top is not in use.
The burner is rated at 18,000 BTU/HR.
CONTROL KNOB
The griddle is thermostatically controlled with tem-
peratures marked on the knob from 150 degrees F
to 500 degrees F
There are no fixed settings on the knob.
HANDLING EXCESSIVE FLARE-UPS
The griddle must be level or tilted slightly
forward for optimum performance. The grid-
dle should have been leveled during installa-
tion.
PRIOR TO USE, It Is NECESSARY to wash
the griddle plate with warm soapy water then
rinsed with clear water. The griddle may be
used without butter, margarine, or oil. How-
ever, a very small amount may be used to
flavor foods.
OVEN USE
GENERAL (Only on large oven).
Your large new oven can be used in 3 cooking models convec-
tion bake, regular bake, and regular broil, To help you de-
cide which way to cook your food read this information first.
Remember this is a new oven and the thermostat has been
checked for accuracy. Your old oven had a thermostat that over
the years got a little cold. Check your recipes for the correct
time and temperature and don't use the old time or temperature
you were using to compensate for your old oven being off
temperature.
SMALL OVEN
Regular and convection bake.
BURNERS
Your new Culinarian Series
—
range is equipped
with bake and broil burners typical of those
used in restaurants. The oven broiler burner is
18,000 Btu/hr and the oven baking burner is
30,000 Btu/hr.
TO SET THE OVEN FOR CONVECTION BAKE
AND 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. If you
are going to use Regular Bake turn the oven control
knob to the temperature used in the recipe.
To use Convection Bake, simply press the
CONVECTION Button located on the front
panel to start the Convection Fan.
Convection Bake is baking with a fan at the back
of the oven circulating the hot air in a continuous
pattern 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 tempera-
ture or in less time,
USING CONVECTION BAKE AND REGULAR BAKE
18
USING YOUR OVEN
if baked at the regular temperature. The air is re-
circulated and reheated. Uncover, 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 sav-
ings in cooking time. Using multiple rack at the same
time will achieve a good time saving, as you can cook
more food at the same time. The number of recipes
requiring preheating of the oven is reduced considerably
because the heat reaches the food faster as the hot air
circulates around the food.
FOODS SUITABLE FOR CONVECTION BAKE
Air Leavened Foods (angel food cake, soufflés,
cream puffs, meringue shells)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 4 racks)
Cookies
Pies
Poultry
Roasts
CONVERTING RECIPES TO CONVECTION BAKE
Low sided baking utensils will provide the best results, as
the hot air can reach all sides of the utensil easier. The
oven temperature can be left the same as the recipe
and the food cooked a shorter period of time. The
temperature can be lowered 25°F to 50°F and the
food will probably take the same length of time to
cook as the recipe states. If you find that food is ade-
quately 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 al-
ways check the food for doneness, a minute or two
before the minimum time stated in the recipe, as
time can always be added. Some recipes will cook
faster than others. There is no way to predict exactly
how long each recipe will take when you convert it to
convection.
Convection will be easier to use after you have used
it a few times as you will begin to understand the way
it bakes.
SELECTING UTENSILS FOR CONVECTION BAKE
Cooking by convection does not require any specially
designed baking utensils. You probably have many
utensils in your kitchen that are suitable to use. When
choosing a baking utensil, consider the material, the
size and shape as they all affect the baking time, the
appearance of the finished product.
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 out of the oven.
Rack position 2 (second from bottom) will probably
be used the most for single rack convection baking.
When baking on more than one rack you do not
need to stagger the pans. Allow at least 1" of space
between the oven walls and the pans so the heated
air can circulate. Pans should be placed in the
center of the oven, stacked above each rack.
REGULAR BAKE
Bake is baking with hot convected air; with not 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.
FOODS SUITABLE FOR BAKE
Appetizers
Pies, Cakes
B r e a d s
D e s s e r t s
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
RACK POSITIONS
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
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.
MCOR SERIES
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
GETTING THE BEST RESULTS
BAKING:
Follow the recipe amount and ingredients,
including the size and shape of the baking utensil
recommended in the recipe.
Do not open the oven door "just to peek," use the
interior oven light and look through the window.
Do not use the oven for storage, especially when
baking in the oven. Extra utensils, not being used
for baking, can affect the food product, baking
time, browning, and end result.
If you are using glass utensils, lower the tempera-
ture 25°F.
Use a minute timer and set it for the minimum
time suggested in the recipe.
CONVECTION BAKING
Follow the first three recommendations above.
Metal utensils give better results, in convection, than
do glass baking utensils. If you use glass, it usually is
not necessary to lower the temperature an additional
25°F.
Use a minute timer and set it for less than minimum
time suggested in the recipe. The first time you use a
recipe in the convection mode, be sure to note the
new baking time on your recipe for future reference.
19
U S I N G Y O U R O V E N
Notes:
HIGH ALTITUDE BAKING
Recipes and baking times vary if you are baking at high
altitude. For accurate information, write to the. Agriculture
Extension Service. Colorado State University, Fort
Collins, Colorado 80521. Specify the type of information
and the baking mode (convention bake or bake) you need,
i.e. cakes, breads, etc. There may be a cost for the bulle-
tins.
TO USE THE OVEN ON LOW TEMPERATURE
The oven can be used to keep hot food hot, to dehydrate
food, to warm plates, for slow cooking (as in a crock pot),
and to defrost foods.
You can keep hot, cooked food 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.
To keep food moist, it must be covered with alumi-
num foil or a lid.
To dehydrate food, follow suggestions in a recipe.
To warm plates, check with the dishware manufacturer for
the recommended temperatures.
To use the oven as a low cooker set the oven control knob
to 255°F. Place the food in the oven in a pan with a tight fitting
lid. Follow recipes for this type of cooking.
To thaw uncooked frozen food, set the oven control knob
to "warm". Be sure the food is tightly wrapped in foil. Thaw
the food just enough. Cook immediately.
Do not refreeze.
To thaw frozen cooked food, set the oven knob to
170°F. Loosen the freezer wrapping. Do not use plas-
tic wrap or wax paper in the oven.
FOOD SAFETY
According to the United States Department of Agri-
culture you should not hold foods at temperatures
between 40°F to 140°F for longer than 2 hours.
USING CONVECTION BROIL AND REGULAR
BROIL.
TO SET THE OVEN FOR CONVECTION
BROIL AND REGULAR BROIL
CAUTION: Pay special attention when setting the
Oven Control Knob on "BROIL". If you set the knob
past the "BROIL" setting, the burner will not ignite.
The burner will ignite after the gas reaches the
burner. The "oven on" indicator light will come on to
let you know that the broiler is currently on. During
the broiling process, the infra-red burner produces
such an intense heat that the burner will cycle on
and off to maintain an efficient yet safe interior cook-
ing environment.
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 FOR REGULAR BROIL
The rack pos it ion depends on the type and
thickness of the food. Thick pieces of meat or
poultry (1" or more) would typically be broiled
on rack position 4.
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.
MCOR SERIES
20
USING YOUR OVEN
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 2 (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.
FOODS SUITABLE FOR BROILING:
Appetizers
Rack position #3 or #4
Meats, Poultry, Fish (under 1")
Rack position #4
Top Browning: Casseroles and breads
Rack position #2 or #3
NOTE: The broiler pan for both broiling and convection
broiling should be placed all the way to the back of the
oven and centered on the rack for best results.
USING A MEAT THERMOMETER TO BROIL AND
CONVECTION BROIL
To accurately determine the doneness of a thick steak or
chop (1-1/2) inches thick or more), use a meat ther-
mometer. Insert the point of the thermometer into the
side of the meat to the center. Cook the first to 90°F for
rare meat. Cook the first side 100°F for medium to
well done. Cook the second side to the desired de-
gree for the doneness you want, 140°F to 145°F for
rare, and 150°F to 155°F for medium and 160°F to
165°F for well done. If you are cooking pork, cook to
160°F.
A large two-piece broil pan comes with your new
range. When you are broiling, always use both
pieces. Do not cover the grid with aluminum foil.
This slotted grid allows the grease drippings to flow
into the bottom of the pan keeping it away from the
intense heat of the infra-red broiler burner. This help to
minimize the smoking and spattering of the grease.
TO GET THE BEST RESULTS
OPEN DOOR BROILING
NOTE: Open Door Broiling is also possible with the
Precision Series oven. However, the oven door hinge
DOES NOT have a dedicated Broil-Stop position. To
achieve the best results for Open-Door Broiling, open
oven door approximately 6-8 Inches.
WARNING! NEVER leave pets and/or small children
unattended while oven is in the Open Door Broil-
ing 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!
NOTE: It is not recommended to use the convection
fan if Open Door Broiling.
Defrost the food before starting to cook.
Put food on broiler pan, center and push broiler pan
to the very back of the oven rack.
Set a minute timer for the minimum time to check the
food.
Steaks should be at least one inch thick, if rare doneness
is desired. It is difficult to get rare with meat that is thin-
ner.
After half the total cooking time, turn the food over only
once. It is not necessary to turn over thin foods (fillet
of fish, Ham slices, etc.). Liver slices must be turned
over.
Use a two-piece broil pan. Two-piece broil pans are
designed to minimize smoke and spatter. DO NOT
cover the slotted grid with aluminum foil. This will
catch the grease and could cause a fire.
When top browning use metal or glass-ceramic bake
ware. DO NOT use heat-proof Glass or pottery as this
type of glassware cannot withstand the intense heat
of the broiler burner. Place the vertical positioning
rod into the hole located on the bottom left side of
the oven can.
NOTE: You cannot use the broiler burner and
the bake burner at the same time. When one is
on, the other cannot be turned on!
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