INSTALLATION &
OPERATION MANUAL
EG SERIES GAS RANGES
MODEL
EG24
ML-52486
ML-52487
ML-114956
ML-52488
ML-52489
ML-52490
EG36
EG48
EG60
EG160
EG260
MODEL EG36
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791
FORM 31053 Rev. A (4-98)
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TABLE OF CONTENTS
EG SERIES GAS RANGE MODELS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Ranges Mounted on Casters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Installation of Broiler/Griddle Bricks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Installation of Griddle Top Bricks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Installation of Hot Top Bricks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Backsplash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Backsplash Component Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Gas Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Testing the Gas Supply System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Flue Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Lighting and Shutting Down Pilots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Hot Top and Griddle Top Burners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Open Top Burners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Broiler/Griddle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Rack Arrangement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Inserting and Removing Oven Racks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Loading and Unloading Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Ranges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Griddle Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Vent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
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EG SERIES GAS RANGE MODELS
EG60
EG160
EG260
EG48
EG24
EG36
PL-53006
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Installation, Operation and Care of
MODEL EG SERIES GAS RANGES
KEEP THIS MANUAL FOR FUTURE REFERENCE
GENERAL
Vulcan ranges are produced with quality workmanship and material. Proper installation, usage and
maintenance of your range will result in many years of satisfactory performance.
Vulcan suggests that you thoroughly read this entire manual and carefully follow all of the instructions
provided.
Standard equipment includes 1 oven rack.
Optional field installable accessories include a stainless steel backsplash with plate shelf, stainless
3
steel 11" (279.4 mm) low riser, ⁄4" (19 mm) flex hose/disconnect in 3-, 4-, and 5-ft. lengths
(91.4, 122, and 152.4 cm), and 1 extra oven rack.
INSTALLATION
UNPACKING
This range was inspected before leaving the factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check
for possible shipping damage. If the range is found to be damaged, save the packaging material and
contact the carrier within 15 days of delivery.
Carefully unpack the range and place it in a work-accessible area as near to its final installed position
as possible. Remove all shipping wire and wood blocking.
Before installing, verify that the type of gas supply (natural or propane) agrees with the specifications
on the rating plate located on the inside of the lower kick panel. If the supply and equipment
requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan-Hart
Company immediately.
LOCATION
CAUTION: The equipment area must be kept free and clear of combustible substances.
The range, when installed, must have a minimum clearance from combustible construction of
6" (152.4 mm) at the sides and 6" (152.4 mm) at the rear. Clearance from non-combustible construction
may be 0" at the sides and 6" (152.4 mm) at the rear.
The installation location must allow adequate clearances for servicing and proper operation. A
minimum front clearance of 40" (101.6 cm) is required.
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The range must be installed so that the flow of combustion and ventilation air will not be obstructed.
Adequate clearance for air openings into the combustion chamber must be provided. Make sure there
is an adequate supply of air in the room to allow for combustion of the gas at the burners.
INSTALLATION CODES AND STANDARDS
The range must be installed in accordance with:
In the United States of America
1. State and local codes.
2. National Fuel Gas Code, ANSI-Z223-1 (latest edition). Copies may be obtained from The American
Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209.
In Canada
1. Local Codes.
2. CAN/CGA-B149.1 Natural Gas Installation Code (latest edition).
3. CAN/CGA-B149.2 Propane Installation Code (latest edition). Copies may be obtained from The
Canadian Standards Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3.
ASSEMBLY
Ranges Mounted on Casters
NOTICE: When the range is mounted on casters, it must be installed with the casters supplied, a
connector (not supplied by Vulcan-Hart) complying with either ANSI-Z21.69 (latest edition) or
CAN/CGA-6.16 (latest edition), and a quick-disconnect device complying with either ANSI-Z21.41
(latest edition) or CAN1-6.9 (latest edition). It must also be installed with restraining means to guard
against transmission of strain to the connector, as specified in the appliance manufacturer’s
instructions. Attach the restraining device at the rear of the oven (Fig. 1).
Provide a restraining device or other means to limit movement of the range without depending on the
connector and/or any quick-disconnect device or its associated piping to limit movement of the range.
Attach the restraining device to the rear of the range (Fig. 1).
Should it be necessary to disconnect the restraint, turn off the gas supply before disconnection.
Reconnect the restraint before turning the gas supply on and returning the range to its installation
position.
CONNECT GAS LINE
STRAIN
RELIEF HERE
PL-51219
Fig. 1
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Installation of Broiler/Griddle Bricks
The broiler/griddle utilizes ceramic fire bricks for heat radiation of the burners. Install the broiler bricks
before connecting the gas supply line.
1. Remove the six 51⁄4" x 21⁄4" (133.3 x 57 mm) and six 51⁄4" x 51⁄16" (133.3 x 128.6 mm) bricks from
the shipping box.
2. Install the six 51⁄4" x 21⁄4" (133.3 x 57 mm) bricks to the left- and right-hand sides of the burner. To
install the bricks, insert them one at a time through the opening in the front of the broiler. Angle the
brick sideways so that it will slip between the burner edges. Set the bricks flat in place resting on
these edges. Push each brick installed as far to the rear of the burner as possible so that the last
brick will install easily (Fig. 2).
Fig. 2
3. Install the six 51⁄4" x 51⁄16" (133.3 x 128.6 mm) bricks to the center burners as described in Step 2.
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Installation of Griddle Top Bricks
The griddle top section is extremely heavy. It will require three people to install the griddle and griddle
brick — two people to lift the griddle plate (Fig. 3) and one person to set the bricks and griddle
thermostat capillary bulb(s) in place.
Fig. 3
The griddle top section utilizes a two-fold baffle assembly to support the composite/mortar fire bricks.
There will always be only one small 61⁄2" (165 mm) wide baffle assembly with every griddle top order.
There will be at least one 97⁄8" (250.8 mm) wide baffle assembly per griddle, possibly more, depending
on the griddle width.
The 61⁄2" (165 mm) wide baffle will utilize two 10" x 4" (254 x 101.6 mm), two 7" x 4" (177.8 x 101.6 mm),
and one triangular 43⁄8" x 3" x 1⁄2" (111.1 x 76.2 x 12.7 mm) brick set.
The 97⁄8" (250.8 mm) wide baffle assembly will utilize two 10" x 4" (254 x 101.6 mm), two
7" x 4" (177.8 x 101.6 mm), and one triangular 97⁄16" x 2" x 17⁄8" (239.7 x 50.8 x 47.6 mm) brick set.
1. The griddle bricks are shipped in a rectangular cardboard box. Locate the box and carefully inspect
quantities as explained above.
2. Clean anti-rust coating from top of griddle, following the procedures described in the CLEANING
- GRIDDLE PLATE section of this manual.
3. Remove griddle plate. With one person at either side of the griddle, gently lift griddle straight up.
DO NOT pull griddle forward until the third person has checked to ensure that the capillary bulb(s)
are freed from the underside of the griddle plate. If bulb(s) are still attached to the griddle, pull
capillary bulb(s) wire gently through the "V" shield(s) until the bulb(s) are free. Rest the griddle plate
in a secure place.
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4. Exercise caution when placing brick in a thermostatically controlled griddle section. DO NOT hit
thermostat bulb while installing bricks. The thermostat bulb is a sensitive device and may be easily
knocked out of adjustment.
Into the 61⁄2" (165 mm) wide baffle, install:
a. Two 10" x 4" (254 x 101.6 mm) bricks, placing the miter edge, one to each side of the front burner
baffle area (Fig. 4).
b. Two 7" x 4" (177.8 x 101.6 mm) bricks, one to each side of the rear burner baffle area (Fig. 4).
1
c. The triangular 43⁄8" x 3" x ⁄2" (111.1 x 76.2 x 12.7 mm) brick across the baffle burner area
front (Fig. 4).
5. Into the 97⁄8" (250.8 mm) wide baffle, install:
a. Two 10" x 4" (254 x 101.6 mm) bricks, placing the miter edge, one to each side of the front burner
baffle area (Fig. 4).
b. Two 7" x 4" (177.8 x 101.6 mm) bricks, one to each side of the rear burner baffle area (Fig. 4).
c. The triangular 97⁄16" x 2" x 17⁄8" (239.7 x 50.8 x 47.6 mm) brick across the baffle burner area
front (Fig. 4).
6. If burner has been strapped down, remove the wire strapping device, using wire cutters.
7. Check to ensure that all bricks and burners are secure. Carefully replace the griddle top section.
When replacing griddle top section, be sure that the griddle capillary and bulb(s) are not in a position
to be crushed. Gently pull the griddle capillary towards the front of the range and out from under
the griddle area. While two people (one on each side of the griddle) are lowering the griddle into
place, the third person must gently feed the griddle thermostat bulb(s) through the "V" shield(s) until
completely covered. Also ensure that the capillary is not positioned over the burner flame pattern.
Continue to lower the plate into place until it is resting evenly on top of the range.
Fig. 4
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Installation of Hot Top Bricks
The hot top sections utilize composite/mortar fire bricks for heat distribution of the burners. Install
these bricks before connecting the gas supply line or installing the back riser.
1. The composite/mortar bricks are shipped in a rectangular cardboard box. Locate box and
carefully remove two 10" x 4" (254 x 101.6 mm), two 7" x 4" (177.8 x 101.6 mm), and one
triangular 97⁄16" x 2" x 17⁄8" (239.7 x 50.8 x 47.6 mm) bricks. There should be one box of bricks
per hot top section ordered.
2. Rest the hot top plate in a secure area.
3. Install two 10" x 4" (254 x 101.6 mm) composite/mortar bricks, placing the miter edge, one to each
side of the front burner baffle area (see Fig. 4).
4. Install two 7" x 4" (177.8 x 101.6 mm) bricks, one to each side of the rear burner baffle area
(see Fig. 4).
5. Install the triangular 97⁄16" x 2" x 17⁄8" (239.7 x 50.8 x 47.6 mm) brick across the baffle burner area
front (see Fig. 4).
6. If burner has been strapped down, remove the wire strapping device, using wire cutters.
7. Check to ensure that all bricks and the burner are secure. Carefully replace the hot top section on
top of the range.
Backsplash
The range is equipped with a 23" (584.2 mm) high backsplash and shelf.
1. Remove the backsplash components from the crating materials.
2. Check the backsplash component parts against the list below to ensure that all the required parts
for the backsplash installation have been obtained. (See Fig's. 5 & 6.) If any parts are missing,
contact your dealer or closest parts depot immediately.
Backsplash Component Parts
MODELS
EG24
EG36
EG60 & 160
EG260
Std. 23" (584.2 mm)
High Backsplash
417330-2 (1)
Std. 23" (584.2 mm)
High Backsplash
417331-2 (1)
Std. 23" (584.2 mm)
High Backsplash
417433-2 (1)
Std. 23" (584.2 mm)
High Backsplash
417334-2 (1)
Backsplash Channel
417252-1 (2)
Backsplash Channel
417252-1 (2)
Riser Channel
417341-1 (1)
Backsplash Channel
417252-1 (2)
Heat Shield
Heat Shield
Heat Shield
Heat Shield
417340-1 (1)
417341-1 (1)
417343-1 (1)
417343-1 (1)
#10 Sht. Metal Screw
3.0145-1 (16)
#10 Sht. Metal Screw
3.0145-1 (16)
#10 Sht. Metal Screw
3.0145-1 (20)
#10 Sht. Metal Screw
3.0145-1 (4)
1
1
1
1
⁄
4-20 x 25⁄16" (58.7 mm) Lg.
⁄
4-20 x 25⁄16" (58.7 mm) Lg.
⁄
4-20 x 25⁄16" (58.7 mm) Lg.
⁄
4-20 x 25⁄16" (58.7 mm) Lg.
Machine Screw (4)
Machine Screw (4)
Machine Screw (4)
Machine Screw (6)
Shelf Assembly
417243-G1 (1)
Shelf Assembly
417244-G1 (1)
Shelf Assembly
417246-G1 (1)
Shelf Assembly
417246-G1 (1)
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Fig. 5
Fig. 6
3. Assemble the required components as shown in Fig's. 5 and 6.
4. Lift the assembly up, sliding the channels into the space provided at the rear of the range (this may
require two people).
5. It may be necessary to pull the heat shield bottom out slightly in order to clear the oven flue box area.
Be sure the backsplash is resting evenly and the channel holes are lining up with the holes provided
in the right- and left-hand body side (Fig's. 7 & 8).
Fig. 7
Fig. 8
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6. Install eight #10 sheet metal screws (4 to each channel leg) (Fig. 9).
Fig. 9
1
7. From the front, install four ⁄4-20 x 25⁄16" (58.7 mm) long machine screws and secure bolts
with locknuts. Do not tighten the screws all the way down. Leave about 1⁄4" (6.4 mm) of play in each
screw (Fig. 10)
8. Lift the shelf up and slide the shelf into position over the screw heads (Fig. 11).
9. Tighten the four screws to secure the shelf.
Fig. 11
Fig. 10
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LEVELING
Check the leveling of the range. Place a carpenter's level inside the oven cavity across the oven
rack(s). Level front-to-back and side-to-side.
To adjust the leveling, tilt the range to one side, and using channel locks, unscrew the adjustable leg
insert as required. Repeat this procedure as necessary for each leg.
Casters for this range are of the non-adjustable type. Therefore, the floor must be level. If floor surface
is not level, the range will experience cooking problems.
GAS CONNECTIONS
CAUTION: All gas supply connections and any pipe joint compound used must be resistant to
the action of propane gases.
Each range is factory-equipped for the type of gas specified on the rating plate. The installation gas
connection is a 3⁄4" 14 FPT ANSI Schedule #40 standard pipe.
Connect gas supply. Make sure the pipes are clean and free of obstructions.
Codes require that a gas shutoff valve be installed in the gas line ahead of the range.
Ranges are equipped with fixed burner orifices which coincide with installation elevation.
Before installing the gas pressure regulator, ensure that the regulator supplied agrees with rating plate
gas supply.
The regulator for this gas type is sealed within a plastic bag attached to the oven rack inside the oven
cavity. This regulator must be installed by a qualified installer.
Natural gas regulators are preset for 3.7" W.C. (Water Column) (0.9 kPa); propane gas regulators are
preset for 10.0" W.C. (2.5 kPa).
Install the gas pressure regulator.
1. Locate 3⁄4" gas connection pipe extending from the rear of the range.
2. Cover pipe threads with leak sealant.
3. Screw regulator hand-tight onto pipe with regulator arrow pointing towards range body back
(Fig. 12).
4. Using a pipe wrench, tighten regulator securely in an upright position (Fig. 12).
The arrow on the regulator shows the direction of the gas flow (Fig. 12). The pressure regulator must
be mounted horizontally to ensure proper preset outlet pressure. If the regulator is installed in any other
position, the outlet pressure must be reset for proper operation.
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Fig. 12
A leak limiter is supplied with every regulator to allow excess gas pressure to escape. Do not obstruct
leak limiter on gas pressure regulator, as obstruction may cause regulator to malfunction.
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
TESTING THE GAS SUPPLY SYSTEM
When gas supply pressure exceeds 1⁄2 psig (3.45 kPa), the range and its individual shutoff valve must
be disconnected from the gas supply piping system.
1
When gas supply pressure is ⁄2 psig (3.45 kPa) or less, the range should be isolated from the gas
supply system by closing its individual manual shutoff valve until the range is ready for start-up.
FLUE CONNECTIONS
DO NOT obstruct the flow of flue gases from the flue located on the rear of the range. It is recommended
that the flue gases be ventilated to the outside of the building through a ventilation system installed by
qualified personnel.
From the termination of the flue to the filters of the hood venting system, a minimum clearance of
18" (457.2 mm) must be maintained.
Information on the construction and installation of ventilating hoods may be obtained from the standard
for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest edition), available from the
National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
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OPERATION
WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING,
CLEANING OR SERVICING THE RANGE.
CONTROLS
THERMOSTAT DIAL
— Allows operator to regulate oven temperature from low to
500°F (260°C).
OPEN TOP BURNER KNOB — Regulates gas flow to top burners. To increase heat, turn knob
counterclockwise; to decrease heat, turn knob clockwise.
GRIDDLE BURNER KNOB — Regulates gas flow to the griddle or hot top burner. To increase
heat, turn knob counterclockwise; to decrease heat, turn knob
clockwise.
LIGHTING AND SHUTTING DOWN PILOTS
All adjustment procedures associated with initial start-up should be performed by an authorized
Vulcan-Hart installation or service person.
Hot Top and Griddle Top Burners
1. Turn main gas supply ON.
2. Wait 30 seconds and, using a taper, light the hot or griddle top pilot (Fig. 13).
Fig. 13
3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures.
4. Turn one hot top or griddle top burner valve ON to remove air from the gas line. Turn burner valve
OFF when gas begins to flow.
Nightly Shutdown:
Turn burner valve OFF; pilot will remain lit.
Complete Shutdown: Turn burner valve OFF; pilot will remain lit. Turn main gas supply OFF.
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Open Top Burners
1. Turn main gas supply ON.
2. Wait 30 seconds and, using a taper, light the open top pilot (Fig. 14).
Fig. 14
3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures.
4. Turn one open top burner valve ON to remove air from the gas line. Turn burner valve OFF when
gas begins to flow.
Nightly Shutdown:
Turn burner valve OFF; pilot will remain lit.
Complete Shutdown: Turn burner valve OFF; pilot will remain lit. Turn main gas supply OFF.
Broiler/Griddle
1. Turn main gas supply ON.
2. Wait 30 seconds and, using a taper, light broiler/griddle pilot (see Fig. 13).
3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat Steps 1 and 2.
4. Turn burner valve ON to purge air from the lines. Turn burner valve OFF when gas begins to flow.
Nightly Shutdown:
Turn burner valve OFF; pilot will remain lit.
Complete Shutdown: Turn burner valve OFF; pilot will remain lit. Turn main gas supply OFF.
Oven
Light open top/griddle pilots before lighting oven pilot.
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1. Open kick panel (Fig. 15) and lift up the pilot lighting hole cover.
2. Light pilot by depressing the reset button located behind the kick panel (Fig. 16). Continue to hold
reset button in for 1 minute. If pilot fails to light, turn main gas supply OFF and wait 5 minutes before
repeating Step 2.
Fig. 15
Fig. 16
3. After pilot is lit, turn the thermostat to the desired setting.
Nightly Shutdown:
Turn oven thermostat OFF.
Complete Shutdown: Turn oven thermostat OFF. Turn main gas supply OFF.
BEFORE FIRST USE
Griddle Seasoning
CAUTION: This griddle plate is steel, but the surface is relatively soft and can be scored or
dented by the careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the
plate surface. Do not try to knock off loose food that may be on the spatula by tapping the corner
edge of the spatula on the griddle surface.
A new griddle surface must be seasoned to do a good cooking job. The metal surface of the griddle
is porous. Food tends to get trapped in these pores and stick; therefore, it is important to "season" or
"fill up" these pores with cooking oil before cooking. Seasoning gives the surface a slick, hard finish
from which the food will release easily.
To season, heat griddle top section at a low burner setting. Pour one ounce of cooking oil per square
foot of surface over the griddle top section. With an insulated cloth, spread the oil over the entire griddle
surface to create a thin film. Wipe off any excess oil with an insulated cloth.
Repeat this procedure 2 to 3 times until the griddle has a slick surface.
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RACK ARRANGEMENT
Capacity
The oven has two rack positions and is supplied with one oven rack. Additional racks may be obtained
through a Vulcan-Hart parts depot.
For best results when baking cakes and pastries, it is recommended that only a single rack position
be utilized. However, proper rack usage and positioning is really determined by the individual cooking
needs of the operator. If you are cooking a large roast, the entire oven cavity may be utilized. Remove
the oven rack completely from the oven and place the roasting pan directly on the oven bottom.
INSERTING AND REMOVING OVEN RACKS
The oven rack has a stop to keep the rack from being pulled all the way out when unloading product.
To install rack, place rack along side of top of side liner runners and slide rack completely to the rear
of the oven compartment until rack drops into place (Fig's. 17 & 18).
Fig. 17
Fig. 18
To remove rack, reverse the procedure above by raising rear of oven rack stop above runner and
pulling rack forward (Fig. 19).
Fig. 19
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PREHEATING
Oven
Turn thermostat control to the desired cooking temperature and preheat oven for 25 minutes. To save
on gas consumption, do not operate oven at maximum heat when it is not necessary. Turn thermostat
down to 250°F (121°C) or OFF when oven is not in use or during idle cooking periods.
Hot Top Burners
Turn burner ON to highest heat to heat hot top section quickly. Hot top will be ready to cook on in about
10 minutes. After top section has reached operation temperature, turn some of the burners down. You
will save as much as 80% of gas consumption and notice very little difference in cooking performance
as long as you have allowed the entire hot top section to preheat properly.
Open Top Burners
Open top burners ignite quickly and do not require any preheating time. When food comes to a rolling
boil, cut back to slower boil to conserve energy, yet continue boiling. Turn burners ON only when in
use.
Broiler/Griddle
Turn the three manual gas valve knobs to full ON. After preheating for 5 minutes, turn valves down
until desired flame or heating level is achieved. Position the removable broiler grid into one of the two
slide positions, depending on which will achieve the proper product results.
LOADING AND UNLOADING OVEN
Open the door and load as quickly as practical to conserve heat. Avoid spilling liquids while loading.
Close the door and refer to recipe for cooking time.
Provide adequate space for product unloading. Rapid unloading will conserve heat and reduce
preheating for the next load.
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COOKING CHART
Recommended temperatures and times are intended as a guide only. Adjustments must be made to compensate
for elevation, variations in recipes, ingredients, preparation and personal preference on product appearance.
Meat roasting is most satisfactory at temperatures of 225°F to 325°F (107°C to 162.7°C) for beef, lamb, poultry
and ham, and 325°F (162.7°C) for fresh pork as recommended by USDA and American Meat Institute.
A pan, approximately 12" x 20" x 1" (304.8 x 508 x 25.4 mm), full of water may be placed in the oven bottom to
supply humidity; this will reduce shrinkage. Water should be added if necessary during roasting.
Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 21⁄2" (50.8 to 63.5 mm).
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat and degree of doneness.
Smaller cuts will generally show greater time savings than larger cuts at a given temperature.
ROASTING TEMPERATURES AND TIMES
PRODUCT
TEMPERATURE
APPROX. TIME
Standing Rib Roast
Oven Ready - 15 lbs. (6.8 kg)
250°F/121°C
3-4 Hrs. - Rare
4-41/2 Hrs. - Med.
Rolled Rib Roast - 20-22 lbs. (9.1-10 kg)
Veal Roast - 15 lbs. (6.8 kg)
275°F/135°C
300°F/148.9°C
300°F/148.9°C
350°F/176.7°C
4 Hrs. - Med.
3 Hrs. - Med. Well
3 Hrs.
Turkey - 15-20 lbs. (6.8-9.1 kg)
Meat Loaf - 8-10 lbs. (3.6-4.5 kg)
45 to 60 Min.
RECOMMENDED TEMPERATURES AND TIMES FOR BAKING
PRODUCT
TEMPERATURE
APPROX. TIME (MIN.)
Cakes
Sheet Cakes - 18 x 26 x 1"
300 to 325°F/148.9 to 162.8°C
18 to 25
(457 x 661 x 25.4 mm) pan
Scaled 41⁄2 to 6 lbs. (2 to 2.7 kg) per pan
Scaled 6 to 71⁄2 lbs. (2.7 to 3.4 kg) per pan
325 to 360°F/162.8 to 182°C
335 to 350°F/168.3 to 176.7°C
20 to 23
22 to 25
Sheet Cakes - 18 x 26 x 2"
(457 x 661 x 50.8 mm) pan
Equals 2-12 x 18 x 2"
300 to 325°F/148.9 to 162.8°C
25 to 35
(304.8 x 661 x 50.8 mm) pans
Scaled 10-12 lbs. (4.5-5.4 kg) per
18 x 26 x 2" (457 x 661 x 50.8 mm) pan or
5-6 lbs. (2.3-27 kg) per 12 x 18 x 2"
(304.8 x 661 x 50.8 mm) pan
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RECOMMENDED TEMPERATURES AND TIMES FOR BAKING - Cont'd.
PRODUCT
TEMPERATURE
APPROX. TIME (MIN.)
Angel or Sponge Cakes
Sheet pans 18 x 26 x 1"
(457 x 661 x 25.4 mm)
Scaled 5-6 lbs. (2.3-2.7 kg) per pan
Loaf or Tube Pans
300 to 325°F/148.9 to 162.8°C
315 to 340°F/157.2 to 171°C
350 to 400°F/176.7 to 204.4°C
350 to 375°F/176.7 to 190.5°C
300 to 350°F/148.9 to 176.6°C
15 to 20
20 to 30
6 to 12
Cup Cakes
Frozen Fruit Pies
30 to 45
30 to 45
Pumpkin or Custard Pies
Cobblers
12 x 18 x 2" or 12 x 20 x 21⁄2" pans
(304.8 x 661 x 50.8 or
304.8 x 508 x 63.5 mm)
350 to 400°F/176.7 to 204.4°C
30 to 45
Meringue Pies
350 to 425°F/176.7 to 218.3°C
6 to 10
Fruit Turnovers
Sheet pans
350 to 375°F/176.7 to 190.5°C
15 to 25
NOTE: Cobblers, fruit, custard and pumpkin pies should be placed on sheet pans for baking.
Cookies
Rolled or Pressed
Drop
350 to 400°F/176.7 to 204.4°C
350 to 400°F/176.7 to 204.4°C
6 to 12
6 to 15
Brownies
350°F/176.7°C
12 to 20
Yeast Breads
NOTE: Yeast breads should be fully proofed for best results.
Rolls - 1 oz. (28 grams)
350 to 400°F/176.7 to 204.4°C
5 to 10
8 to 15
11⁄2 to 21⁄2 oz. (42.5 to 70.8 grams)
350 to 400°F/176.7 to 204.4°C
325 to 375°F/162.8 to 190.5°C
325 to 375°F/162.8 to 190.5°C
350 to 400°F/176.6 to 204.4°C
325 to 375°F/162.8 to 190.5°C
Loaf Bread - l lb. (0.5 kg)
Sweet Rolls and Pastries
Biscuits - Rolled 1⁄2" (12.7 mm) thick
Muffins
20 to 40
5 to 15
5 to 15
6 to 18
Corn Bread
18 x 26 x 1"(457 x 661 x 25.4 mm) pan,
5-7 lbs. (2.3-3 kg) per pan
18 x 26 x 2" (457 x 661 x 50.8 mm) pan,
8-20 lbs. (3.6-9.1 kg) per pan
335 to 400°F/168.3 to 204.4°C
335 to 400°F/168.3 to 204.4°C
335 to 385°F/168.3 to 196°C
10 to 20
15 to 25
10 to 20
Corn Muffins
— 21 —
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OVEN BROILING OR FRYING
PRODUCT
TEMPERATURE
APPROX. TIME (MIN.)
Hamburger Patties
8 per lb.(0.5 kg) - Med. well done
6 per lb. (0.5 kg)
400 to 450°F/204.4 to 232.2°C
400 to 450°F/204.4 to 232.2°C
375 to 385°F/190.5 to 196°C
5 to 6
7 to 10
8 to 12
4 per lb. (0.5 kg)
Fish Sticks & Portions
Frozen bread. - 1 oz. (28.3 grams)
21⁄2 to 3 oz. (70.8 to 85 grams)
350 to 400°F/176.7 to 204.4°C
350 to 375°F/176.7 to 190.5°C
6 to 10
8 to 15
Chicken Pieces
Broiled or Oven Fried
2 to 21⁄2 lbs. (0.9 to 1.1 kg)
21⁄2 to 3 lbs. (1.1 to 1.4 kg)
375 to 425°F/190.5 to 218.3°C
350 to 400°F/176.7 to 204.4°C
8 to 15
15 to 25
Lobsters
1 to 11⁄2 lbs. (0.5 to 0.6 kg)
400 to 450°F/204.4 to 232.2°C
8 to 14
Lobster Tails
Frozen, 1⁄2 to 1 lb. (0.2 to 0.5 kg)
350 to 400°F/176.7 to 204.4°C
10 to 15
REHEATING PREPARED FOODS
Frozen French Fries
Frozen TV Dinners
Frozen Entrees - 1" (25.4 mm) thick
Frozen Meals
400 to 450°F/204.4 to 232.2°C
350 to 400°F/176.7 to 204.4°C
300 to 350°F/148.9 to 176.7°C
6 to 8
10 to 12
10 to 20
8 oz. (0.2 kg) foil package
350 to 400°F/176.7 to 204.4°C
20 to 30
CASSEROLES
Food Service Pans
2" to 3" (50.8 to 76.2 mm) deep
3" to 4" (76.2 to 101.6 mm) deep
325 to 375°F/162.8 to 190.5°C
325 to 375°F/162.8 to 190.5°C
15 to 25
20 to 35
Ramekins or Foil Pans
Up to 11⁄2" (38 mm) Deep
Frozen
350 to 400°F/176.7 to 204.4°C
350 to 400°F/176.7 to 204.4°C
5 to 6
10 to 15
MISCELLANEOUS PRODUCTS
Baked Potatoes
120 count per 50 lbs. (22.7 kg)
100 count per 50 lbs. (22.7 kg)
80 count per 50 lbs. (22.7 kg)
Pizzas
400 to 450°F/204.4 to 232.2°C
400 to 450°F/204.4 to 232.2°C
400 to 450°F/204.4 to 232.2°C
20 to 25
25 to 40
30 to 50
Frozen or with prebaked crust
Grilled Cheese Sandwiches
425 to 475°F/218.3 to 246°C
400 to 425°F/204.4 to 218.3°C
5 to 10
8 to 10
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CLEANING
Do not use Dawn dish detergent to clean the exterior or interior components of the range.
DO NOT use scouring powder. It is extremely difficult to remove completely, and accumulations can
build up that will damage the oven.
Vulcan painted surfaces may be cleaned using a soft cloth and mild detergent solution.
RANGES
Daily:
Remove nickel-plated racks and clean in a sink.
While still warm, wipe top with a soft cloth or other grease absorbing material to remove spillovers,
grease, etc., before they burn in. A crust on top of the hot top range looks unsightly and slows down
cooking speed because it reduces the flow of heat to the utensil.
Clean oven and oven door daily, especially if fruit pies or tomato sauces were baked, meats roasted,
and if there have been spillovers.
After processing some foods at low temperatures, odors may linger in the oven. These odors may be
cleared by setting the thermostat at 500°F (260°C) and allowing the oven to operate unloaded for 30
to 45 minutes.
Empty the broiler grease pan/trough daily or as often as necessary. CAUTION: Remove the grease
pan/trough slowly and be careful of liquid wave action. It is recommended that the grease pan/
3
trough be emptied whenever it is ⁄4 filled. The drip shield, grids and grease pan/trough should be
washed with a mild grease-dissolving solution. Some chefs scrape the grid with a three-cornered metal
scraper. Scrub the broiler chamber and body front frequently and you will have less smoking.
Clean cast iron open top grates with a mild soap and water solution. Rinse thoroughly and dry with a
clean, water-absorbent towel. Immediately after drying (with grates still removed from the range top),
season grates lightly with liquid vegetable or Pam spray-type cooking oil.
After seasoning, replace grates onto the range. Turn all open top sections ON LOW and allow them
to burn for at least 15 minutes before using pots or pans on the range top.
Season the open top grates after each cleaning. Failure to season grates will cause grates to rust.
Weekly:
Boil burners in a solution of washing soda. Rinse and dry parts thoroughly. Flash rusting may occur.
This is a normal condition and will not affect the performance or the product prepared.
When reinstalling the burner back onto the unit, be sure the burner heads are properly connected. Do
not light the pilot or turn burner valve “ON” with the burner head removed.
— 23 —
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Oven Door Gasket
To clean the oven door gasket, use a soft cloth or sponge and a mild cleanser. DO NOT USE STRONG
OVEN CLEANERS SUCH AS EASY OFF® OR MR. MUSCLE®. Cleaners of this nature will destroy the
gasket material.
GRIDDLE PLATE
Cleaning the griddle section will produce evenly cooked, perfectly browned griddle products and will
keep the cooking surface free from carbonized grease. Carbonized grease on the surface hinders the
transfer of heat to the food. This results in loss of cooking efficiency and spotty browning which gives
foods an unappetizing appearance. To keep the griddle clean and operating at peak efficiency, follow
these simple instructions:
After Each Use:
Carefully clean griddle with wire brush or flexible spatula.
Daily:
Thoroughly clean backsplash, sides and front. Remove grease pan, empty and wash out in the same
manner as any ordinary cooking utensil.
Clean griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel wool over the
surface. Rub with the grain of the metal while still warm. A detergent may be used on the plate surface
to help clean it, but the cleaner must be thoroughly removed. After removal of detergent, the surface
of the plate must be reseasoned with a thin film of oil to prevent rusting and food sticking.
If the griddle is to be shut down for an extended period, put a heavy coat of grease over the griddle plate.
MAINTENANCE
WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING,
CLEANING OR SERVICING THE RANGE.
VENT
Every six months, when cool, check the vent for obstructions.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning the ranges covered in this manual, contact the
Vulcan-Hart Service Depot in your area (refer to listing supplied with the range), or Vulcan-Hart
Company Service Department at the address or phone number shown on the front cover of this manual.
FORM 31053 Rev. A (4-98)
PRINTED IN U.S.A.
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