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General
The range is designed to give, well-regulated, uniform heat throughout the oven and
over the surface units. The oven and surface units should be thoroughly preheated
before being used. It is advantageous from an operating cost standpoint to operate
with the switches and/or thermostats set at the lowest position that will satisfactorily
perform the cooking being done.
Initial Use
Before the initial use of the range, the oven must be thoroughly allowed to dry itself
out. This is done by setting the top and bottom oven switches to the "low" position,
and setting the thermostat to 350°F. Allow the range oven to saturate until all vapors
and condensation have been eliminated. For best operating results allow the range
oven to thoroughly dry out. Allow 8 to 12 hours for this process. Clean top plates
thoroughly. Apply salad oil. Turn each plate switch or thermostat to a low position
and allow plate to heat for three hours.
Range Controls
Three heat switches or automatic thermostats control the top plate units. The range
is provided with an upper heating unit located in the top of the oven and a lower
heating unit located under the metal deck, in the bottom of the oven. Each heating
unit is independently regulated for proper ratio of "top" and "bottom" heat, to suit the
product being baked or roasted, by means of two 3-heat switches located in the
panel at the right of the range. The range oven is also provided with an adjustable,
automatic temperature control, the dial, which is located in the range switch panel.
The setting of the control dial establishes the average temperature to be maintained
in the range oven.
Operation
The range oven must be thoroughly, preheated before satisfactory baking can be
done. The range oven will not bake uniformly if not sufficiently preheated. To
compensate for temperature drop when loading the range oven, set the thermostat up
50 degrees over the desired temperature. Reset thermostat after the range is loaded.
The range oven may be preheated with the three (3) heat switches set at a lower
position than "High", but the time required will be proportionally longer. After
preheating, set both three (3) position heat switches for proper ratio of "top" and
"bottom" heat to suit the product to be baked or roasted.
The 12" high "Roasting and Baking" range 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.
OPERATING INSTRUCTIONS
COMMERCIAL ELECTRIC RANGE
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