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PROFESSIONAL QUALITY COOKING EQUIPMENT
USE AND CARE MANUAL FOR
GAS RANGES
MODEL NUMBERS: ARR-244, ARR-304, ARR-636, ARR-436GD, ARR-GR, ARR-486GD, ARR-486GR,
ARR-484GDGR, ARR-4842GD, ARR-484X2GR, ARR-6062GD, ARR-606X2GR, ARR-606GDGR
RETAIN THIS MANUAL FOR FUTURE REFERENCE
13592 Desmond St., Pacoima, CA 91331 818.897.0808 888.753.9898 tel www.americanrange.com
R70000 030811
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Table of Contents IMPORTANT FOR YOUR SAFETY ................................ 3 BEFORE YOU USE YOUR RANGE ............................... 4 PARTS LIST .................................................................... 4 SHIPPING DAMAGE CLAIM PROCEDURE .................. 5 INSTALLATION INSTRUCTIONS .................................. 5 CABINET PREPARATION .............................................. 5 GENERAL INSTRUCTIONS ........................................... 6 INSTALLING THE AN
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WARNING: If the information in this manual is not followed exactly, a fire or explosion may result causing damage, personal injury or death • INSTALLATION AND SERVICE MUST BE PERFORMED BY A QUALIFIED INSTALLER, SERVICE AGENCY OR THE GAS SUPPLIER • Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance • WHAT TO DO IF YOU SMELL GAS o Do not try to light any appliance. o Do not touch any electrical switch; do not use any ph
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IMPORTANT FOR YOUR SAFETY This manual has been prepared for personnel qualified to install gas equipment, who should perform the initial field start-up and adjustments of the equipment covered by this manual. BEFORE YOU USE YOUR RANGE • Remove all wrapping and packing materials • Remove any tape or protective plastic • Remove and save this manual for future reference • Check and make sure you have all the necessary parts listed below PARTS LIST Parts to this range include: Grill
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SHIPPING DAMAGE CLAIM PROCEDURE The equipment is inspected and crafted carefully by skilled personnel before leaving the factory. The transportation company assumes full responsibility for safe delivery of this equipment after it leaves our factory. What to do if shipment arrives damaged: • Visible loss or damage: Make note on the freight bill or express delivery and have it signed by the delivery person. File a claim for damages immediately regardless of the extent of the damages
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• The range is zero-clearance safe against non-combustible surfaces. • The maximum depth of overhead cabinets installed on either side of the hood is 13”. • Any openings in the wall behind the range and in the floor under the range must be sealed. • When there is less than 12” clearance between combustible material and the back edge of the range above the cooking surface, a backguard must be installed. • When clearance to combustible material is over 12” no backguard is necessary • B
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6. The complete installation must comply with local codes or in the absence of local codes, with National Fuel Gas code ANSI Z223.1/NFPA54, or The National Propane Gas Installation Code CSA B149.1 as applicable. VENTILATION REQUIREMENTS AND RECOMMENDATIONS Ventilation unit Standard Counter Island Installation Hood Size 24” Deep x Unit Width 30” Deep x unit width Blower Size 48” Range 800-1200 CFM 800-1200 CFM 36” Range 600-800 CFM 600-1200 CFM 30” Range 500 CFM 500CFM •
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ELECTRICAL CONNECTION • The Range must be electrically grounded in compliance with local codes or, in the absence of local codes, with the National Electrical Code, ANSI/NFPA70. • This range requires a 120 volt supply to operate the ignition system. The supply cord provided on the range is equipped with a 3 prong (grounding) plug for protection against shock. • The electrical service in the building must be equipped with properly grounded 3 prong receptacle. • Do not cut or remove gro
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GAS REQUIREMENTS • Verify the type of gas being supplied to the unit Natural gas or LP (propane) • This Unit can be converted from Natural gas to Propane (check with American Range or authorized dealer for the correct conversion kit) • Natural gas connection is 1/2” P.T. minimum 5/8” diameter flex line. • Pressure to measure 7” to 10” W.C. • Propane gas connection is 1/2” N.P.T. Minimum 5/8 diameter flex line • Pressure to measure 11” to 14” W.C. • A regulator is required at the LP (
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SAFETY INSTRUCTIONS This Range has been designed to be safe and reliable for household use only and is not approved for outdoor use. Read the manual and instructions for use and follow basic safety precautions carefully. 1. Do not use aluminum foil or oven liners to line the oven bottom or sides of the oven. Excess heat accumulates under the foil and could cause damage to the finish. 2. Never cover any slots or holes inside the oven. 3. Covering the vents or openings inside
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4. A small fire on top of the range or grill flare up can be smothered with a metal pan lid or cookie sheet or with baking soda; never use water. 5. For top of the range fires in a pan or skillet, smother flames with a tight fitting lid, cookie sheet or metal tray. Be careful to not burn yourself. If the flames do not go out immediately, evacuate the premises and call the fire department. 6. Never use water to put out a grease fire; never use a wet rag or towel to smother a fire. 7. Do
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OPERATING INSTRUCTIONS FOR THE COOK TOP Welcome to an exciting cooking adventure with your new American Range. You can enjoy the experience of cooking on a true restaurant quality range with all of its advantages in your own kitchen. BEFORE YOU USE YOUR NEW COOKTOP • Before using the cook top for the first time, wash the outside area with soap and water to remove any residue from the factory finish. • Your new professional range is equipped with burners that are similar to those used i
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4. Do not cook with a high flame that curls up the sides of the pan. A high flame that curls up the sides of the pan could melt or burn the pan handles. 5. High flames curling up the sides of a pan are a waste of energy and dangerous to the cook. COOKWARE: 1. Use a low or medium flame if using glass - ceramic utensils. 2. Cast iron skillets conduct heat slowly but when hot are very efficient and food can burn easily if the flame is too high. A low to medium flame is suggested for cast
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USING THE GRILL • Before starting to cook, check that stainless steel radiant, grease collector and grill grates are in place. • This gas grill may cook slightly faster, so adjust preheat and grilling times to allow for less cooking time than expected. • Push in the control knob and turn to High. Rotate the knob counter-clock wise. You will hear a puffing sound as the burner ignites and a blue light will indicate that the burner is lit. • Turn on the exhaust fan above your range. • Preh
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Grill Chart FOOD ITEM HEAT SETTING TIME Hamburgers Medium 8 to 10 min. 1/2” to 3/4" Steaks 1” to Rare 140° Medium-High 10--20min 1 1/2” Steaks 1” to Medium 160° Medium-High 12--25 min 1 1/2” Pork chops Medium 15-25 min. 3/4” to 1“ Lamb chops High 12 -15 min Poultry 170° Low-med. 25-35 min pieces Fish 1” thick Medium 8 to10 min Allow grill to cool completely before cleaning. Remove the grates, grease collector and stainless steel radiant and place them in hot soapy
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5. To clean further, pour 1 teaspoon vegetable oil in the center of the griddle and rub the entire surface with a clean rough towel or scrub with a nylon scrubbing pad. Wipe with a damp paper towel. 6. Clean the griddle drip pan and trough after each use with hot soapy water and a sponge. 7. It is normal for the griddle to darken with age and use. To Start Cooking: 1. Push knob in and turn the knob clockwise to the MAX position. 2. Preheat griddle for 2 to 3 minutes and turn knob to a
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All oven models have three cooking methods available: • INNOVECTION® -CONVECTION • Traditional Bake • Broil • Fan – Cool Down (utilized to cool your oven temperature rapidly) WHAT IS THE CONVECTION COOKING PROCESS? • Convection is the process of cooking with heat being mechanically circulated with a fan in a continuous pattern around the food • Cooking results can be faster than cooking charts suggest and food should be checked for doneness 5 - 15 minutes prior to suggested
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• Each oven has its own temperature control knob that cycles the burners off and on to maintain the proper heat. • All models have 6 rack positions and the large 30 “oven includes 2 racks. • The 18” oven on some models has 6 rack positions and 2 racks. • When cooking with INNOVECTION® -CONVECTION, any rack is suitable. HOW TO COOK WITH INNOVECTION-CONVECTION: 1. INNOVECTION® -CONVECTION fan-circulated hot air browns all food surfaces quickly. 2. The circulating hot air seals in
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5. The blue indicator light on the oven panel glows indicating the burner is on and cycles off when the oven is at the correct temperature. Turn the oven temperature knob and the selector switch knobs to the off position when finished cooking; be sure the two knobs are completely in the off position TO COOK WITH TRADITIONAL BAKE: • Traditional Bake is the standard way to bake and is best when one rack of food is cooked at a time. • Any food item can be baked in the traditional man
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Baking Chart Food Traditional Traditional Innovection Innovection temp time convection Convection temp time Yeast bread 375°F 30-35 min. 350°F 25-35 min. Quick Bread 375°F 30-35 min. 350°F 20-25 min. Muffins 375°F 15-20 min. 350°F 12-15 min. Angel Food 375°F 35-45 min. 350°F 30-35 min. Cake Bundt Cake 350°F 45-50 min. 325°F 35-40 min. Sheet layer 350°F 40-50 min. 325°F 30-35 min. 9x13 Cake ,layer 350°F 30-35 min. 325°F 25-30 min. round 8”or 9” Cookie/choc 375°F 10-12 min. 350°F
