Caloric CSR 3602 Owner's Manual

Text of Caloric CSR 3602 User Guide:

• Please Read Manual Before Operating Range • Safety • Installation • Use Important Save for local electrical inspector’s use. Installer Leave this manual and other literature with consumer for future use. Customer Keep these instructions for future reference. If appliance changes ownership, be sure this manual accompanies range. Electric Range Owner's

• Caloric CSR 3602, 2 Contents Model Identification Complete enclosed registration card and promptly return. If registration card is missing, call Consumer Affairs Department at 1-800-843-0304 inside U.S.A. 319-622-5511 outside U.S.A. When contacting Caloric Sales Co. L.P., provide product information located on rating plate. Rating plate is located on the oven frame. Record the following: Model Number: ______________________________ Manufacturing Number: ________________________ Serial or S/N Number: _________________________ Date of purchase:_____________________________ Dealer’s name and address: ____________________ __________________________________________

• Caloric CSR 3602, 3 IMPORTANT SAFETY INFORMATION • ALL RANGES CAN TIP • INJURY TO PERSONS COULD RESULT • INSTALL ANTI-TIP BRACKET(S) PACKED WITH RANGE • SEE INSTALLATION INSTRUCTIONS WARNING ! To avoid risk of the appliance tipping, it must be secured by a properly installed anti-tip bracket(s). To make sure bracket has been installed properly, remove the storage drawer or panel and look under the range with a flashlight. Bracket(s) must be engaged in the rear corner of the range. WARNING ! To avoid personal injury, do not sit, stand or lean on oven door or oven drawer. WARNING ! To avoid risk of electrical shock, personal injury, or death, make sure your range has been prop

• Caloric CSR 3602, 4 SURFACE COOKING UNITS 1. Use Proper Pan Size—This appliance is equipped with one or more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating area to direct contact and may result in ignition of clothing. Use of oversized utensils concentrates heat on cooking surface and can cause damage to range. Proper relationship of utensil to surface element improves e

• 5 OVENS 1. Use Care When Opening Door—Let hot air or steam escape before removing or replacing food. 2. Do Not Heat Unopened Food Containers—Build-up of pressure may cause container to burst and result in injury. 3. Keep Oven Vent Ducts Unobstructed. 4. Placement of Oven Racks—Always place oven racks in desired location while oven is cool. If rack is removed while

• Caloric CSR 3602, 6 Installation Packing Material Remove protective packing materials from range. Tape residue can be cleaned with a soft cloth and alcohol. Range Location Underwriter’s Laboratories, Inc. specifies range can be installed flush against right and left base cabinets, and rear vertical wall. Range can also be installed flush against left or right vertical wall extending above 36 inch standard countertop height. Cabinet Opening WARNING ! To avoid risk of burns or fire by reaching over elements, cabinet storage space located above range should be avoided. If cabinet storage is provided, install a range ho

• Caloric CSR 3602, 7 Irregular Cabinet and Countertop Heights Countertops such as ceramic tile tops cause cabinet and countertop to be higher than 36 inches. Follow instructions below when countertop is higher than 36 inches. 1. Raise leveling legs to maximum height. 2. Measure from floor to rangetop. If measurement is less than height of countertop, floor must be shimmed. 3. Shim floor using a piece of plywood same size as range opening. Secure plywood to floor. Plywood must be as secure as original flooring. 4. Install anti-tip bracket and slide range into place. Line Voltage Requirements Line voltage must not exceed rated voltage

• Caloric CSR 3602, 8 Installing 3-Wire Power Cord Refer to power cord instructions if available for additional information. 1. Remove wire cover on rear of range. 2. Place strain relief (winged clamp) in cord access hole below terminal block. • Strain relief is supplied with cord. Place wings through hole, entering from bottom. Screw holes in clamp should be below mounting panel. Place cord through strain relief. 3. Attach neutral (center) or white wire to center terminal on terminal block. 4. Attach power lead, red w

• Caloric CSR 3602, 9 Installing 4-Wire Power Cord WARNING ! To avoid the risk of severe electrical shock or death, ground wire must be attached to frame of range, using ground screw provided. Ground wire must not contact any other terminal. 1. Remove rear wire cover on back of range. 2. Place strain relief (winged clamp) in cord access hole below terminal block. • Strain relief is supplied with cord. Place wings through hole entering from bottom. • Screw holes in clamp should be below mounting panel. 3. Remove green ground

• 10 Converting 3-Wire to 4-Wire Power Cord 1. Remove rear wire cover. 2. Remove bottom strain relief screw and retain for further use. 3. Remove screw/hex nuts from terminal block and retain for further use. 4. Remove all 3-wire or cable leads from the terminal block and proceed to remove the power cord from the range by pulling in a downward motion so the cord is removed from st

• Caloric CSR 3602, 11 Removing Oven Door CAUTION ! To avoid personal injury or property damage, handle oven door with care. • Do not lift door by handle. • Door is heavy and can be damaged if dropped. • Avoid placing hands in hinge area when door is removed. Hinge can snap closed and pinch hands. • Do not scratch or chip glass, or twist door. Glass may break suddenly. • Replace door glass if damaged. 1. Open door fully. 2. Remove screws. • Oven doors are attached with a screw on each side of lower oven door. 3. Close door to first stop, grasp door firmly on each side, and lift upward until door is off hi

• 12 For best cooking results, use a pan with a flat bottom. Determine if pan has a flat bottom. 1. Rotate a ruler along bottom of pan. If pan is not flat, gaps between bottom of pan and edge of ruler occur. 2. A small groove or mark on a pan does not affect cooking times. However, if a pan has a gap, formed rings, or an uneven bottom, it does not cook efficiently a

• Caloric CSR 3602, 13 Operating Surface Elements Surface Element Settings LO—Use to prepare food at less than boiling temperatures or to simmer. MED—Use to maintain boiling of larger amounts of food, low temperature frying and to maintain correct pressure in a pressure cooker. HI—Use to bring food to boiling temperatures. When food is boiling temperature setting should be reduced to LO through MED. Operating Surface Elements WARNING ! To avoid risk of serious personal injury, property damage, or fire, do not leave surface elements unattended while in operation. Grease and spillovers

• Caloric CSR 3602, 14 Remove Items Stored in Oven Remove any pans and other cooking utensils stored in oven. Remove Items Stored in Oven Baking and Broiling WARNING ! To avoid damaging oven liner or creating fire, do not line oven bottom or oven racks with foil or aluminum liners. Oven Rack Placement Position oven rack before turning oven on. 1. Pull rack forward to stop position. 2. Raise front edge of rack and pull until rack is out of oven. 3. Place rack in new rack position. • Curved edge of rack must be toward rear of oven. Oven Rack Placement Pan Placement • Keep pans and baking sheets 2 inches from oven walls. • Stagger pans placed on different racks so one is not directly over the other. Pan Pl

• Caloric CSR 3602, 15 WARNING ! To avoid risk of fire, do not line the broiler grid or oven bottom with foil. • Foil may trap grease on top of grid close to burner causing a fire. • Never leave oven unattended while broiling. • Overcooking may result in a fire. Broiling Tips • Remove excess fat from meat before broiling. Cut edges of meat to prevent curling. • Place food on a cold ungreased broiling pan. If pan is hot, food sticks. • All food except fish should be turned at least one time. Begin broiling with skin side down. • Season meat after it has browned. • Broil

• Caloric CSR 3602, 16 Baking Guidelines Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures may vary depending on conditions and food type. For best results, always check food at minimum time. Food Oven Temperature (°Fahrenheit) Cooking Time (Minutes) Angel Food Cake 350 28–50 Biscuits 350–375 8–16 Muffins 375–400 17–23 Cookies 325–350 7–18 Cupcakes 325–375 15–20 Brownies 325–350 25–35 Layer Cakes 325–350 20–30 Pound Cake 325 40–60 Fresh Pies 375–425 35–50 Nut Bread 350 45–55 Poultry Roasting Guidelines Follow these recommendations only as a guide for times and temperatures.

• Caloric CSR 3602, 17 Beef and Pork Roasting Guidelines Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures may vary depending on conditions and food type. For best results, always check food at minimum time. Food Oven Temperature (°Fahrenheit) Cooking time (Minutes per pound) Beef Roast (Rare) 325 20–25 Beef Roast (Medium) 325 26–30 Beef Roast (Well) 325 33–35 Rolled Roast (Rare) 325 32–36 Rolled Roast (Medium) 325 36–40 Rolled Roast (Well) 325 43–45 Fresh Whole Ham 325 22–28 Pork Loin 325 35–40 Pork Shoulder, Butt 325 40–45 Pork Picnic Shoulder 325 35–40 Mild Cured Ham Picnic, Shoulder 350 30–35 Broiling Guidelines Follow t

• Caloric CSR 3602, 18 Cleaning Part Materials to Use General Directions Bake and broil, element Do not clean bake element or broil element. Any soil will burn off when element is heated. Bake element is hinged and can be lifted to clean oven bottom. Broiler pan and grid Soap and a nonabrasive plastic scouring pad Drain fat, cool pan and grid slightly. (Do not let soiled pan and grid stand in oven to cool.) Sprinkle with soap. Fill the pan with warm water. Let pan and grid stand for a few minutes. Wash or scour if necessary. Rinse and dry. The broiler pan and grid may also be cleaned in the dishwasher. Burner

• Caloric CSR 3602, 19 Before Calling for Service Problem Check Oven light does not work. Check for loose bulb. Check for burned out bulb; replace with 40-watt appliance bulb. Oven does not heat. Confirm range is plugged in. If both oven and surface elements do not heat, check circuit breaker. Check control for proper setting. Oven temperature is not accurate. Store purchased oven thermometers do not measure oven temperature accurately. An accurate digital thermometer is necessary to calibrate oven. Check for blocked heat vents. Aluminum foil alters oven temperature. Change oven temperature through oven control. Oven element cycles on and off. This condition is normal when baking or roas

• Caloric CSR 3602, Part No.36-31952301-0 Printed in U.S.A. © 12/99 Caloric Sales Co. L.P. Amana, Iowa 52204 Warranty COOKING PRODUCTS WARRANTY (excluding wall ovens) FULL ONE YEAR WARRANTY LIMITED SECOND YEAR WARRANTY ON ALL PARTS LIMITED THIRD THRU FIFTH YEAR WARRANTY ON GLASS/CERAMIC TOP, ELECTRIC SURFACE ELEMENTS, OR GAS SURFACE BURNERS. FIRST YEAR Caloric Sales Co. L.P. will repair or replace, including related labor and travel, any part (FOB Amana Iowa) which proves to be defective as to workmanship or materials. OWNER'S RESPONSIBILITIES: • Provide any defective part to an authorized Caloric Sales Co. L.P. servicer. • Provide proo

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