Operation - Lang DO54B Installation, Operation And Maintenance Instructions

Ovens
CAUTION
ALWAYS KEEP THE AREA NEAR THE APPLIANCE
FREE FROM COMBUSTIBLE MATERIALS.
CAUTION
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND
DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO
AVOID THE DANGER OF SLIPS OR FALLS.
The ovens must be thoroughly, preheated before satisfactory baking can be
done. The ovens will not bake uniformly if not sufficiently preheated.
To compensate for temperature drop when loading the ovens, set the
thermostat up 50 degrees over the desired temperature. Reset thermostat
after the ovens is loaded.
The ovens may, of course, be preheated with the 3 heat switches set at a
lower position than "High", but the time required will be proportionally
longer. After preheating, set the two 3 heat switches for proper ratio of "top"
and "bottom" heat to suit the product to be baked or roasted.
The "Roasting and Baking" oven is equipped with a removable rack. For
baking pies, bread, or for roasting operations, the rack may be placed
directly on the metal deck and the pans placed on the rack. For baking
cakes or pastries the rack should be located in the lower position provided
by the rack supports at the sides of the range and the pans placed on the
rack in this lower position.
The following temperature, time, switch setting and rack positions are
suggested as a guide in baking various classes of products:
General Class Average
of Product Range
Temperature
Pies 375-425
Rolls 375-400
Cake 350-400
Pastries 325-375
Bread 425-450
Roast Beef 300-325
Time With Metal Switch
(Min.)
Top
35-60 Low
15-30 Low
20-45 Low
8-20 Low
25-45 Low
Low
11
Settings Position
Bottom
Medium Rack on
Deck
High Rack Support
High Rack Support
High Rack Support
Medium Rack on
Deck
High or Rack on
Medium Deck

OPERATION

Rack