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CLEANING
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
WARNING: SHUT OFF THE GAS BEFORE CLEANING THE APPLIANCE.
WARNING: THE APPLIANCE AND IT'S PARTS ARE HOT. BE VERY CAREFUL WHEN
OPERATING, CLEANING OR SERVICING THE APPLIANCE.
Exterior surfaces may be cleaned using soft cloth and mild detergent. 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. It can build up
accumulations that will damage the oven.
Vulcan equipment is strongly constructed and is designed to give you long, satisfactory service at
low cost, provided you give it proper care. Frequent cleaning and occasional adjusting should
reward you with low operating and maintenance costs and faster, better service.
This range has been designed with sanitation and easy cleaning ability in mind. The entire top
section of this range can be disassembled in approximately 60 seconds. Complete cleaning of the
entire range can be accomplished in approximately 5 to 10 minutes. For complete cleaning
instructions, refer to the Daily Cleaning section in this manual. For light cleaning instructions, refer
to Clean After Each Use section in this manual. For griddle and broiler cleaning instructions, refer
to Griddle or Broiler/Griddle Cleaning After Each Use and Daily Cleaning sections in this manual.
Convection Oven Cooking
If you have a convection oven, reduce your normal recipe temperature by 25°F (-3°C). Cooking time
in a convection oven will vary slightly from your normal recipe time.
Cooking starts immediately in the convection oven. Yeast breads do not usually rise as much in the
convection oven. It is, therefore, usually necessary to allow fuller proof, two and one half to three
times increase in volume for the best results.
When baking pies in your convection oven, put three or four pies on an 18" x 26" (457 mm x 660
mm) sheet or bun pan. This procedure helps the bottom crust to bake, makes handling easier and
reduces the possibility of boil over, which would spoil the appearance of the pies on the lower racks.
Pies and cobblers, fruit, custard and pumpkin pies in tins should be placed on 18" x 26" x 1"
(457 mm x 660 mm x 25.4 mm) pans for baking.
LOADING AND UNLOADING THE OVEN
Open the door and load as quickly as practical to conserve heat. Take care to 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 ensure
proper preheating conditions for the next load, if applicable.
NOTE: With the thermostat in the "P" position, the oven can be used as a plate warmer. The oven
pilot will maintain a temperature in the oven cavity of about 110°F (43°C).