Magic Chef 3510KRA - User Manual

The electric range is a cooking appliance designed for both cooktop and oven use. It features surface elements for stovetop cooking and an oven for baking, roasting, and broiling. Some models may include a continuous cleaning oven feature. The appliance is equipped with an electronic time-of-day clock and timer, which can be either Design 1 or Design 2, offering timekeeping and countdown functions. The cooktop can be either "upswept" or "flat" and can be lifted for access to the area underneath. The oven has multiple rack positions to accommodate various cooking needs.

Important Technical Specifications:

Power Supply: The range operates on electric power. Users are advised to check if the range plug is disconnected, if house fuses are blown, or if circuit breakers are tripped in case of non-operation.
Oven Light: Uses a 40-watt appliance bulb.
Fuses (Canadian Ranges Only): Equipped with seven (7) type "P" fuses, located on the back wall of the range, accessible by removing the storage drawer.
Voltage: Broil times may need to be increased if the range is installed on a 208-volt circuit.
Cooktop Elements: Coil-type surface elements, self-cleaning, and should not be immersed in water.
Oven Temperature: The thermostat knob allows selection and maintenance of oven temperature. An indent at 350°F may be present on some models.
Oven Rack Positions: Five rack positions are available, with specific recommendations for different cooking tasks (e.g., Rack 1 for broiling thin foods, Rack 3 for one-rack baking/roasting, Rack 5 for roasting turkey).
Anti-Tip Bracket: The appliance must be secured by a properly installed anti-tip device to prevent tipping. One of the rear leveling legs should be engaged in the bracket slot.

Usage Features:

Cooktop Operation:
- Surface Elements: Control knobs provide an infinite choice of heat settings from LOW to HIGH. Push in and turn the knob to the desired setting. Signal lights indicate when a surface element is on.
- Cookware: Flat-bottomed cookware is recommended for efficient heating. Utensils should cover the surface element and not extend more than 2 inches from it. Oversized cookware or woks with round metal rings are not recommended as they can trap heat and damage the cooktop.
- Cooking Tips: Use proper pan size. Reduce heat setting once food begins cooking to avoid excessive spattering or burning. Never leave food unattended. Place pan on the element before turning it on. Never let a pan boil dry.
- Canning: Use HIGH setting until water boils or pressure is reached, then reduce to the lowest heat setting that maintains the boil or pressure. Avoid prolonged HIGH setting or incorrect canning utensils to prevent damage.
Oven Operation:
- Setting the Oven: Turn the thermostat knob to the desired temperature and the selector knob to BAKE or BROIL.
- Preheating: Necessary for baking (10-15 minutes). Not necessary for roasting. For broiling, preheat the broil element for 3-5 minutes if darker browning is desired or for thin steaks.
- Rack Placement: Position racks when the oven is cool. For two-rack baking, stagger pans (e.g., rack positions 2 and 4, or 2 and 5). Allow 2 inches between utensil edge and oven sides. Never place pans directly on the oven bottom.
- Broiling: Use the broiler pan and insert, ensuring grease can drain freely. Do not cover the insert with aluminum foil. Keep the oven door opened to the broil "STOP" position (about 4 inches). Turn meat once halfway through cooking.
- Oven Door: Use care when opening to let hot air or steam escape. Do not place excessive weight on an open oven door.
Electronic Clock and Timer:
- Design 1: Set clock by sliding switch to CLOCK, then pressing and holding HOUR and MIN buttons. Set minute timer by sliding switch to TIMER, then pressing MIN or HOUR buttons. Cancel by sliding switch to CLOCK.
- Design 2: Set clock by pressing and holding CLOCK SET button while turning MINUTE TIMER knob. Set minute timer by turning MINUTE TIMER knob to the right. Cancel by turning MINUTE TIMER knob to the left until 00:00 appears.

Maintenance Features:

General Cleaning:
- Cooktop: Clean drip bowls after each use with soap and water. Remove stubborn stains with baking soda paste and plastic scouring pad. Do not use abrasive cleaning agents or aluminum foil.
- Baked Enamel (Side panels, Backguard, Oven door, Storage drawer): Wipe spills immediately with a dry paper towel or cloth. When cool, wash with soap and water. Do not use abrasive or harsh cleaning liquids/powders or oven cleaners.
- Control Knobs: Remove gently, wash with mild detergent and water. Do not use abrasive cleaning agents.
- Glass (Backguard, Oven window): Wash with soap and water. Remove stubborn soil with baking soda paste. Do not use abrasive materials.
- Metal Finishes (Aluminum, Chrome, Stainless Steel): Wash with soap and water. Remove stubborn soil with baking soda paste. Do not use oven cleaners, abrasive, or caustic agents.
- Oven Racks: Clean with soapy water, cleansing powder, or soap-filled scouring pad.
- Plastic Finishes (Door handle, Trim, Knobs, End caps): Wipe up fat, grease, or acid immediately. When cool, clean with soap and water. Do not use oven cleaner, powder/liquid cleansers, abrasive, or caustic cleaning agents.
- Porcelain Enamel (Cooktop, Oven interior): Clean with soap and water when cool. Wipe up acid/sugar spillovers immediately. Never wipe a warm/hot enamel surface with a damp cloth. Do not use abrasive or caustic cleaning agents on exterior finish. Use commercial oven cleaner on porcelain-lined oven ONLY.
- Silicone Rubber Door Gasket: Wash with soap. Do not remove.
- Surface & Oven Elements: Self-cleaning. Do not spray oven cleaner on elements.
Continuous Cleaning Oven (if equipped):
- The oven has a dark gray, stippled, porous texture that absorbs spatters. Cleaning occurs automatically when the oven is "on."
- Manually clean heavy spillovers with a nylon brush or plastic pad and clear water. Do not use paper towels, cloths, sponges, oven cleaner, powdered cleansers, soap, detergent, paste, abrasive materials, steel wool, sharp instruments, or scrapers.
- Brittle crusts can be loosened by gently tapping with a wooden or plastic utensil.
Oven Light Replacement: Disconnect power to the range. Ensure the bulb is cool. Remove with a dry potholder and replace with a 40-watt appliance bulb.
Storage Drawer: Located at the bottom of the range for storing metal and glass cookware. Do not store plastic, paperware, food, or flammable material. Remove by pulling to first stop, lifting front, pulling to second stop, grasping sides, and lifting out. Replace by fitting glides onto rails and pushing in.
Oven Door Removal/Replacement: Open door to the "stop" position (about 4 inches), grasp with both hands, and lift evenly until it clears hinge arms. To replace, align slots with hinge arms and slide down until seated. Hinge arms are spring-mounted; avoid placing hands/fingers between hinges and the front oven frame.
Leveling Legs: Located at each corner of the base. Turn legs to level the range for proper baking.
Fuses (Canadian Ranges Only): Check for blown fuses (indicated by a gap in the fuse strip or a darkened window) and replace with the same type and amperage "P" fuse.