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Part # P153 Rev 1 (02/21/08)Page 14
PRODUCT APPLICATION
The top of the range is designed for exibility and the
preparation of numerous types of products.
Griddles
Griddle tops are designed to have food cooked directly on
the surface. Do not put pots or pans on the griddle surface as
this will scratch or nick the surface and will result in improper
cooking or sticking of the product. Never salt food over the
griddle since this will build up gummy residue making it
dicult to clean.
Avoid hitting the surface of the griddle with the edge of a
spatula, since this will cause nicks. The most frequently used
temperatures are 300° F to 350° F (149° C to 177° C). After one
ring, the griddle plate will discolor. This is normal and will not
aect cooking performance.
Solid Hot Tops
Recommended where long term stock pot cooking is
required for soups, sauces, or stocks. Pots can be placed
anywhere on the hot top. The maximum recommended
stock pot size is 12” (305mm) diameter.
The recommended pre-heat time is 30 minutes. This will
thoroughly saturate the plate. Pots must have at bottoms
for maximum contact with the hot surface. Roasting pans
with straps should never be used on a hot top since only the
straps touch the surface and heat transfer will be minimal.
Preparation of soups, stocks, or sauces are done on the hot
top where slow even cooking is desirable. Heating larger
quantities of food can be done more eciently than heating
small quantities. Pots and pans should be covered whenever
possible to reduce the energy consumption.
High acid sauces, such as tomato should be cooked in
stainless steel vessels rather than aluminum since stainless
steel will not react chemically. Light colored sauces may be
discolored by the aluminum especially if stirred with a metal
spoon. Salty water may pit aluminum if used frequently.
Sealed Hotplate (SS/SU Models)
All-purpose sealed top elements provide and easy-clean top.
They are intended for broiling, sauté, and other range top
cooking.
Operation practices are very important for ecient use of
these elements:
1. Pot bottoms must be at. This increases the heat transfer
to the pot. Do not use pots with convex bottoms or
concave bottoms with more than 1/32” (1mm) concave.
2. Use pots with the same diameter as the element where
possible. This will reduce heat up time.
3. Do not preheat the element. Elements are protected with
a high limit, which will automatically reduce the element
to a lower power. It will increase heatup time if this
occurs.
4. Use a lid on pots when boiling water.
Standard Ovens
The temperature is automatically controlled by the
thermostat so satisfactory cooking can be repeated. For best
performance the following instructions should be followed:
Grid shelves: There are three shelf positions. The shelf
position is governed by the size of the product cooked.
Always push the shelf back into the oven until it pops making
contact with the rear of the oven.
Tray size: A cake tray may be used on each shelf. Single trays
or dishes must not be allowed to overhang the shelf in any
direction, since this will adversely aect the heat circulation.
Loading: Allow at least 45 minutes after turning the oven on
from cold, with the thermostat at the desired temperature
before loading the oven. Put the food in quickly and close
the oven door.
RC Convection Ovens
The forced air range oven improves heating eciencies by
circulating the heated air within the cooking chamber. This
reduces the temperature rise time and baking time. The oven
elements are interlocked with the door. When the fan switch
is in the heat position the elements will only operate when
the door is closed. When the fan switch is in the cool position
the fan will only operate when the door is open.
Operating suggestions for convection ovens:
1. As a general guide, set the oven temperature 25-50°
F (10-20° C) lower than temperature used in standard
ovens.
2. Cooking times may be 2% to 3% less.