Hobart CR-40 User's Manual
Contents
1. 33 mechanical equipment Carpenter s level lt s B see inset for top surfaces 2 00 IN REMOV BACKSPLASH CN CR42 50 80 MM OVEN CONTROL PANEL 30 00 IN 762 00 20018 45818 50 80 5 35 05 MM 9 CONDUIT KNOCKOUTS LOCATED IN BACK ACCESS DOOR 8 00 IN 203 20MM TERMINAL BLOCK 182 40MM 1 375IN 2 001N M 152 40 34 92 amp CONDUIT 4 3 IN KNOCKOUTS LOCATED IN BOTTOM 3 56 IN 90 42MM 109 47 MM 36 00IN 914 40MM 4 6IN __ 115 82 MM OVEN DOOR OPEN 36 00 IN 914 40MM CR40 CR41 CR42 CR43 CR56 CR58 NOTES 1 INSTALLATION RESTRICTIONS A RANGE WITHOUT BACKSHELF BROILER CB48 INSTALLED RANGE SIDES MUST BE 6 00 IN 152 40 MM FROM WALL AND RANGE BACK MAY BE FLUSH WITH WALL B RANGE WITH BACKSHELF BROILER CB48 INSTALLED RANGE AND BROILER SIDES MUST BE 6 00 IN 152 40 MM FROM WALL RANGE AND BROILER BACK MUST BE 1 00 IN 25 40 MM FROM WALL 2 SUPPLY CONNECTIONS MUST HAVE MINIMUM TEMPERATURE RATING OF 75 C 167 F 1 72 IN 43 7MM DIA KNOCKOUT 142 IN DIAL DA KNOCKOUT 2 00 IN 50 80 MM RANGE ren 7 CONTROL ACCESS DOOR PANEL 19 81 IN GREASE DRAWERS SR lal A ny A 150 IN eS 503 17 MM TERMINAL BLOCK TERMINAL 457 2 MM BLOCK 18 50 IN 4 00 IN 469 90 MM 101 60 M2. CX137 2 Ad A Foot free stdg models CX308 CX169 for CR40 CR43 CR56 CX140 2 36 free std models CASTERS LEGS STANDS amp CR58 BACKS CX083 3B mobile conversion kit SPACERS CX309 Stainless Steel CR44 CR45 CX112 Set of four 6 tubular CX091 6 CX319 S S CR50 CR51 adjust s s legs CX092 12 CX331 S S 36 free stdg models CX136 Modular stand CX093 18 CX332 S S 36 modular CX227 Set of four 6 high casters CX094 Non standard PA IUD pcs AOT Dd SPREADER PLATES ai front CX126 6 CX123 36 128 12 front CX CX166 Non standard 135 12 CX193 Non standard front CX159 Non standard BACKSHELF SPACERS CX194 6 end CX129 6 center s s CX195 12 end SIDES CR40 41 42 43 56 58 CX130 6 L H s s CX196 Non standard end CX423 stainless steel left side CX131 6 R H s s CX217 s s back CX424 stainless steel right side Your Range Oven Model CN40 is a spacious automatic all purpose 1 pan oven suitable for all baking and roasting operations For exclusive baking purposes ovens designed for baking should be employed Temperature contro OF F 200 to 500F DAMPER CONTROL LEVER When using oven for the first time open the damper wide This releases fumes resulting from burning in the oven When baking or roasting products of high moisture content be sure to open damper wide enough to prevent steam from escap ing around the door which may discolor oven finish At all other times damper sho
3. GENERAL conduit s end If legs or casters are used the supply leads Ranges are provided with a main line conduit entrance opening should extend about 22 If an alternate location is used you in the bottom See applicable floor plan for location An must provide additional length for leads Supply leads should alternate location is provided in the rear of the following be connected directly to the terminal block located behind CR40 CR41 CR42 CR43 CR56 and CR58 CR46 CR49 the access door furnished with each range CR51 and 59 The conduit should extend approximately 2 above the range Device must be grounded in accordance with the requirements bottom Supply leads should extend about 16 out of the of the National Electrical Code or applicable local codes we Before making electrical connections check range s nameplate for voltage wattage rating Connect the range to a circuit hav ing matching electrical characteristics only Electrical connec tions are diagrammed in Figs 4 27 Single Phase and Three Phase Connections The CR40 CR41 CR42 CR43 CR46 CR47 CR48 CR49 CR56 CR57 CR58 and 59 ranges are wired for operation on a 3 phase circuit To change wiring for operation on a single phase circuit consult phase change diagram on inside of switch compartment door and applicable wiring diagram CR44 CR45 CR50 and CR51 ranges are wired for single phase only CONNECTED LOAD Calculate connected load
4. 27407 66 4052 1 amp 2 Rev A 12 89 standard ranges free standing models HOBART FOOD EQUIPMENT NOTE See page 31 for top descriptions and applications Legs shown are optional accessories CR40 CR41 CR42 CR43 CR56 amp CR58 modular models CR46 CR47 CR48 CR49 CR57 amp CR59 ad a foot models CR44 CR45 CR50 amp 51 Installation amp Owners Manual TABLE OF CONTENTS GENERAL Subject Page INSTALLATION INSTRUCTIONS Congratulations on owning this fine quality product Its Floor 2 amp 3 many modern features will make your business day a Tools amp test 1 little more pleasant Though some of these conveniences Ch are obvious please read this entire booklet for import OOSING 3 ant helpful information Attaching 3 Electrical 4 28 OWNER S INFORMATION Fond conservation e me S Ed TOOLS TEST EQUIPMENT AND MATERIALS 222 CE SA ML MEM E 30 Screwdrivers phillips head and slotted head or combination pera RN PM CMM see gegen eae 9 Phillips head screwdriver nutdriver Assortment of common Cooking e 31 32 hand tools and accessories of type used to service electro Preventative
5. cleaner should be used Some of these are Liqua Clean Super Glow Oakite No 80A Divolume and Tex A C These are to be used in a water solu tion Care should be taken to maintain the concentration of the solution well below 25 Avoid the use of strong caustic cleaners such as lye soda ash or ammonia Scrape dirt and carbon from top sides and bottom of oven throat to assure proper closing of door Dust off the frame of the upper heating unit with a clean soft cloth When oven is clean and dry replace rack and deck SERVICING Your range is covered by a one year warranty against defects If at any time this appliance should require service contact your commercial equipment dealer authorized servicer or 11 TOP ARRANGEMENTS 21 GREASE GRE GREASE CR40 CR46 RENSE CR4 CR47 CR42 CR48 EASE CR43 CR49 CR58 CR59 DRAIN CR56 CR57 CR40 CR46 CR42 CRAS 3 12 x 24 plates 1 36 x 24 griddle top Use for general hot top work Use for general griddling CR41 CR47 CR43 CR49 2 12 x 24 plates 6 834 round French hot plates 2 8 round French hot plates Flexibility Prepares 6 dif Use for sauteing braising ferent foods each at own pan frying skillet work temperature 42480 VAC models are equipped with 8 round hotplates CR44 CR50 1 12 x24 hotplate Use for general hot top work CR45 CR50 2 8 round French
6. from table below Power at Mean Nameplate Voltage Power at Mean Nameplate Voltage 2 05 kw each 16 2 kw each 2 0 kw each 10 8 kw TABLE continued Calrod hotplate 36 X 24 Griddle 8 4 round hotplate 24 X 24 griddle Oven Section Upper Unit Lower Unit Backshelf Broiler 3 0 kw each 3 0 kw each 5 25 kw each NOTE f the range is for 3 phase operation the load is wired so as to balance the three phases as nearly as possible However an unbalance is obtained with some com binations By referring to the tabulation of the connected load The loading of each phase may be Range Top easily calculated for any particular combination of 12 X 24 Hotplate 5 3 kw each equipment ELECTRICAL DATA FIG 3 OWNER S INFORMATION IMPORTANT ENERGY CONSERVATION GUIDELINES 1 Purchase properly sized equipment for your operation don t oversize or undersize 2 Don t oversize ventilating system Use the size that will provide optimum air flow 3 Turn off unused equipment 4 Reduce thermostat settings in slack periods since electric equipment heats up recovers fast 5 Preheat only to required cooking temperature for specific food not higher 6 Adjust menu patterns and cooking and baking schedules for optimum equipment use Based on National Restaurant Association s Check List for Energy Control and Conservation ACCESSORIES ADAPTER BASES BANKING STRIP
7. hotplates Use for sauteing brais CR44 CR45 ing pan frying skillet CR50 CR51 work CR58 CR59 1 24 x 24 griddle top 2 834 round French hot plates Use for general griddling amp hot top work CR56 CR57 2 12 x24 hotplates 2 Calrode hotplates Use for genera hot top and individual cook to order NOTE You can substitute Calrod9 hotplates for French hotplates and vice versa at no extra charge 208 amp 240 VAC models only HOBART F27407 66 4052 1 amp 2 Rev A 12 89 PRINTED IN U S A
8. 2 3 or 1 17x23 meat pan or 6 9 pie tins or 60 Ibs meat or 2 101 16 Pancakes Joaves 4 bread steaks E derized IC ecol Fried potatoes blanch Fig 2 INN NN 2 3 hrs 660 880 OVEN MODEL CR43 ONLY DEPTH A UNI UNIT COVER vini i zer WEN iram Free stand 425 2234 277 12 2 261 4 ing range door clear gue es 1 w stand closed inside of 1 ard 1 pan flanges CNA40 oven n base range NO 6 02 MOIST POR WEIGHTS TIONS BRAIZED SAUTE D FRIED eem omm OVEN CR57 ONLY UNIT COVER RACK SIZE CAPACITY 00 22x25 2 18 26 roll pan inside flanges or one 17x23 meat pan or six 9 pie tins or 60 Ibs meat or ten 1 Ib loaves of bread CR58 ONLY INSIDE LINING UNIT COVER 24 x24 GRIDDLE FRENCH HOTPLZ B 10 OZ 01 F00D PRODUCT RACK SEE CAPACITY 42 fried eggs in 3min 42 ham burgers 22x25 one 18x26 roll pan or one 17 23 meat pan or six 9 pie tins or 60 105 meat or ten 1 Ib loaves of bread door closed Fig 2 continued 4 0 2 clear inside flanges MAKING ELECTRICAL CONNECTIONS
9. M 36 00 IN 95 25 IN 914 40 MM 133 25 MM ACCESS DOOR OPEN 22 55 35 05 44 45 MM 27 69 50 80 63 50 M CR46 47 CR48 CR49 CR57 CR59 88 1 38 rian Je eee 2 00 230 Fig 1 FLOOR PLANS AD A FOOTS see inset for top surfaces RANGE TOP CONTROL PANE RANGE TOF CONTROL PANEL GREASE DRAWER 2 00 IN 50 80 MM 19 81 iN i 12 50 IN 503 17 MM 444 50MM LI TERMINAL TERMINAL BLOCK BLOCK j Doa 4 00 IN 101 60 36 00 IN 50 00 N 762 00 MM 914 40 MM MI t ap LEGS FURNISHEO ts odit SPECIAL s e 152 40MM 5 25 IN Access Is Ur isse ACCESS OPEN ex 4 31 IN 2 00 IN 50 80 MM CONOUIT KNOCKOUTS LOCATION CR50 CR51 152 40 mer 09 4 58 y 55 05 12 001N 4 L 36 001N 304 80MM 914 40 ACCESS 0008 OPEN OQ IN A00 1 T A 50 80 MM ONOUIT KNOCKOUTS LOCATION CR44 CR45 NOTES 1 INSTALLATION RESTRICTIONS A RANGE WITHOUT BACKSHELF BROILER CB48 INSTALLED RANGE SIDES MUST BE 6 00 IN 152 40 MM FROM WALL AND RANGE BACK MAY BE FLUSH WITH WALL 2 SUPPLY CONNECTIONS MUST HAVE MINIMUM TEMPERATURE RATING OF 75 167 F Fig 1 FLOOR PLANS continued INSTALLATION INSTRUCTIONS CHOOSING A LOCATION Attach legs casters per instructions contained in appropriate package Caution Elevate range in upright position for this purpo
10. d three to the ventilator Route the two leads from the conduit forward in the switch box compartment in the oven or base See broiler instructions for connection to range W INSTALLING OPTIONAL BACKSHELF If a backshelf is to be mounted remove the three screws in the top of the backsplash at the rear of the range and also the screw at each end near the grease trough Set backshelf in place and attach to top of backsplash with the screws previously removed from the backsplash INSTALLING OPTIONAL STAINLESS STEEL PANELS If you purchased optional stainless steel left and right side panels see separate installation instructions packed with panel kit GEN ERAL amp DIMENSIONAL DATA No 42x24 Description 2 Free Standing range standard CN40 oven base OVEN MODEL 40 ONLY Lining Uni Cover c 22x25 1 18x26 roll pan or 1 17x 23 meat pan or 6 9 pie tins 1212 clear Een linside of anges OVEN CR41 ONLY 12V ERI 261 5 22x25 1 18x26 30 22 bo ceat inside of roll pan or 1 closed flanges 17x23 meat pan or 6 9 pie tins or 60 lbs meat or 110 1 Ib loaves of bread OVEN CR42 ONLY T INSIDE LINING cover COVER RACK SIZE oA ar 2214 E LN oor inside x26 gers 2 clea clea flanges roll pan
11. for eight minutes then with a cloth spread a light film of un salted cooking oil or fat over the surface Two minutes later wipe clean Apply a second film of oi or fat Wipe clean The surface is now ready for use To use simply set dial at recommended temperature see griddling chart and allow griddle to preheat about 7 minutes to reach 350F Signal light will go off when pre set tempera ture is reached Then load and cook according to recipe turn ing foods halfway through cooking time unless recipe specifies otherwise NOTE The 36 x 24 griddle top is equipped with three thermostat controls and the 24 x 24 griddle with two thermostat controls each with its own signal light to individually heat one third of cooking surface This permits simultaneous cook ing of different foods at different temperatures such as eggs 300F and bacon 350F or using the entire griddle top at the same temperature or using only one or two sections during off peak periods for economical operation COOKING TIPS Typical cooking operations described below plus many other types of pot and pan work require quick changes from High to Low heats With versatile range tops you can maintain different sections at different temperatures and just shift utensils from one section to another when you wish to change the speed of cooking Sauteing Frying in Small Amount of Fat Heat fat in a frying pan on high heat When fat is hot
12. gering pans insures proper heat circulation One pan should never be directly below another pans should not touch each other or the walls of the oven After turning current completely off use stored oven heat for making melba toast baking apples souffles and other light oven operations E HINTS ON ROASTING ECONOMY Because your Range Oven provides accurate measured heat without need of ventilation meat shrinkage costs are cut 1596 to 2096 with resulting increase in servings per pound For best results follow these simple roasting sug gestions Select tender cuts of meat Wipe with a clean damp cloth and season with salt and pepper if desired Place fat side up on rack in open shallow roasting pan Insert a meat thermometer so that the center of the bulb reaches the center of the largest muscle but does not rest in fat or on bone Do not cover or add water Roast at a constant low oven temperature 250 350F depending on the kind of meat and size of roast See Meat Roasting Chart Roast only to the desired degree of doneness RANGE TOPS W 12 x 24 HOTPLATES Each 12 x 24 Hotplate Section is controlled by its own auto matic thermostat switch offering temperature selection all the way from 250F to 850F Insulating spacer between Hotplate Sections permits flexible independent operation of each at the same or different temperatures providing you with selec tive heat control for general hot top
13. he heat ratio needed the oven should be preheated with both switches on HIGH for maximum speed After preheating set top and bottom switches as required for type of food product ll LOADING When oven signal light goes OFF the oven is ready for loading This should be performed as quickly as possible to reduce heat loss from open door Do not load small pans closer than three inches from door Close door as soon as loading is completed When loading your range oven let these capacity figures guide you Meat 60 Ibs Bread 10 1 Ib leaves one 18 x 26 roll pan or six 9 pie tins B TIMING Follow timetables in baking and roasting charts herein or recipe in any standard cook book Because your range oven is automatically controlled guesswork is eliminated so is peeking while foods are cooking UNLOADING When cooking is completed turn oven switches to OFF Open door and start unloading Leave door slightly ajar prop open to air out any remaining vapors Wash off any surface stains around the door or on the finish OVEN UTENSILS Select pans of medium or light weight It is not economical to bring heavy pans to oven temperature For baking operations dul seasoned pans are recommended Dull aluminum or tin baking sheets with shallow sides or no sides give the most evenly browned products Meats should be roasted in an open shallow pan deep enough to catch all the gravy STAGGERING PANS Stag
14. hrough cooking time 2 Fig 28 MEAT ROASTING Models CR40 CR41 CR42 CR43 CR56 CR58 SWITCH SETTINGS For best results balanced heat is most desirable Therefore when roasting we suggest that you set both Oven Switches on HIGH with the Temperature Control at the indicated setting Measured top heat provides excellent coloring and a caramelized finish to meats but where a seared or browned appearance is not desired as in roasting fowl the upper Oven Switch should be set to MEDIUM LOW or OFF NOTE Tabular data is of a general nature Many factors such as size of bone thickness of meat temperature at time of roasting etc must be considered by the chef Pan selection and cooking time governed by total weight and number of pieces in load 10 CONTROL T 2 EE 7 SETTING INTERNAL MEAT MINUTES OF MEAT o DEG F ee TEMP DEG f PER LB Wow Sandia Rib QU 3 p 2 Rare 440 pP he 8 Rib 6 8 165 Aa Ute 52 Med 160 25 a Well 170 257 standing Rib 4 3 Rare 125 7 Rib 2025 Ibs 294 140 wh qu 722 150 Rolled Rib 7 Rib 16 181 A s 2 Welld50 5 0 7 Rump or Chuck 18 23 lbs 3800 2940 170 gt ound ene Shank oft 50 lbs m x 05 2 uU 140 170 m Leg 15 165 Leg 25 Ibs Ham Boned 15 tbs Loin Boston Butt 3 Cured 20ibs Chicken Dressed 4 6 Ib
15. ht fitting lid More water wastes time and electricity and soaks out valuable food contents When the contents of a pot reaches boiling turn switch to a lower temperature setting Remember the boiling point of water is 212F You can t get it any hotter no matter how much heat is applied Surface Utensils Select utensils with flat bottoms straight sides and tight fitting lids Utensils should be as light as pos sible but heavy enough to hold their shape under constant use Arrange utensils on surface unit so that as much space as possible is covered This prevents heat loss around sides of the utensil and prevents food from sticking and scorching GRIDDLING Models CR42 _ 48 58 CR59 sed Slice Cheese temperature lam Salad Sandwich rankfurters 4 EP inute Steak Sirloin Tip Med lub Steaks inch thick med m Steak 3 4 inch eef Tenderloin Medium oiled Ham n d Beef Patties adian Bacon Fot bestr Form into patties arate with waxed paper and refrigerate es EC Prepare recipe Soft Fried Sunny Side Up Prepare egg batter 2 Prepare recipe merican Fried Potatoes p C 83 4 Cook season and slice potatoes Potato Patties ie oF a8 Cook mash and season otatoes shape into patties l NC 7 A ES using 1 4 measure Eb OE ii OTE Metal anes with or without covers may be used to keep 1 fried eggs and omelette urn foods halfway t
16. le directions Waxing Before using your range for the first time apply a liberal coat of wax base polish or any hard glossy finish that protects surfaces from dirt and excessive wear This will make future cleaning easier Washing Clean al exterior surfaces daily using a damp cloth and a mild soap or detergent Where surfaces have been pol ished use cloth lightly hard rubbing will remove polish Fol low with another clean damp cloth then dry This daily treat ment will ward off grease accumulation which may form a hard to remove stain if left on too long Grease Stains Remove with a damp cloth and mild non abrasive scouring powder Rub lightly until the stain is gone Follow with a clean damp cloth then dry As soon as surface is dry touch up with wax Marred Surfaces If surface should accidentally be marred re store it to its original beauty with a Permalucent Touch Up Kit available through your commercial equip ment dealer Polished Steel Surfaces Clean with a damp cloth and polish with a soft dry cloth Remove discolorations with a non abrasive cleaner Knobs and Switches Wash dry and polish with a soft cloth Avoid gritty soaps or harsh cleaners RANGE Hotplate and griddle surface should be scraped with a wire brush or flexible spatula after each use Once daily or more often when necessary thoroughly wipe out grease trough on griddle top range to promote good drain age Once daily o
17. r more often if required remove spillage drawer empty it and wash same as any ordinary utensil GRIDDLE Once weekly or more often when necessary clean surface with griddle stone Add a little grease and rub with the grain of the metal while surface is still warm Avoid steel wool which may damage surface and particles may get into food After each thorough cleaning griddle surfaces should be re seasoned fol lowing procedure already described French Hotplates can be kept clean by allowing to cool and then scouring with a damp cloth and mild abrasive If spillage has carbonized on the surface remove with fine steel wool then rinse and wipe dry Spillage Drawers Should be wiped frequently with damp soapy cloth rinsed and wiped dry NOTE Do NOT line grease drawers with heat reflecting foil RANGE OVEN After each use prop oven door slightly ajar using a non combustible object until chamber cools Moisture and odor will quickly disappear Remove spillage or grease spatterings with a damp cloth Daily clean oven exterior to prevent grease accumulation Once weekly clean your oven thoroughly with a mild soap or detergent solution Make sure that switches are OFF and the oven chamber is cool Remove rack and deck by pulling straight out Wipe oven interior with damp soapy cloth Follow with clear rinse and dry For exceptionally stubborn cleaning operations a non etching non alkaline non abrasive chemical
18. s Duck Dressed 5 8 Ibs Turkey Dressed 14 19 Ibs urkey Dressed 27 33 lbs TRY BAKING NE Models CR40 CR41 CRA CRAB CR56 Shoe 2 BOTTOM TIME _ SWITCH MINUTES _ Two Crust Pies Fain i Open Face Pie Pumpkin Pie Custard Pie G Meringue Pie Browned Pie Shells Parker House Rolls Whole Wheat Rolls Danish Rolls a Sweet Rolls Klotch s gt Tea Biscuits Angel Cake ked Apples Fig 30 Used when crust and filling are baked as a unit When crust is prebaked and filling only is to be baked most bakers use a tempera ture of approximately 250F When baking potatoes in oven use single pan bottom deck only NOTE Data in this chart is of a general nature Experience will of course dictate variations that best fit your requirements PREVENTIVE MAINTENANCE EXTERIOR The front surface of your range has been finished with stainless steel Sides and back of standard models are finished in Perma lucent grey enamel or stainless steel where specified Modular and Ad A Foot models are all stainless steel Unlike ordinary finishes Permalucent actually conceals dust fingerprints and grease smears and retains its lustrous appear ance even when subjected to high temperatures for long periods While Permalucent is superior to ordinary organic finishes a reasonable amount of care is required to preserve its appear ance For best results follow these simp
19. se Never place range on its back or side Place range in position see Floor Plan for spacing restrictions with conduit entering the opening in base If legs casters or adaptor are purchased attach first before locating range Install so that conduit can be placed into bottom entrance See floor plans pages 2 amp 3 W LEVELING Using a spirit level adjust legs unti surfaces oven racks are level BANKING You can bank any combination of CR40 through CR58 range models which will also bank with CR44 45 Ad A Foot sec tions You can also bank Modular models CR46 through CR51 A banking strip inverted V shaped channel approximately 22 long is provided for this purpose and should be used when ranges are to be banked close together to deflect grease which falls between ranges To install banking strip move the ranges as close together as possible With the open end of the channel downward force the hooked flanges under each of the adjacent range hotplates until the banking strip locks over the flanged sides of the ad jacent ranges The surface units need not be raised to install banking strip E INSTALLING OPTIONAL BACKSHELF BROILER CB48 Remove screws as described for Backshelf Punch hole on top right hand surface of backsplash as per template supplied with Backshelf Broiler to accommodate conduit Set the broiler in place and fasten with screws previously re moved from the range backsplash one at each end an
20. switch to low heat and add food Brown one side turn and brown on second side A flat bottomed pan is recommended for sauteing If a warped pan is used food will be browned unevenly Pan Broiling Cooking Meats in Frying Pan Heat frying pan on high heat Rub hot pan lightly with fat or suet to prevent meat from sticking Add meat and brown on one side Turn and brown on second side Pour off fat as it accumulates Stewing Browning Meat in Small Amount of Hot Fat then cooking with liquid in covered utensil Season meats and dredge in flour if desired Brown in hot fat and add liquid Leave on high heat till food reaches cooking temperature then switch to low heat for the slow cooking that produces tender foods Meats can also be braised in the oven with a covered pan after browning on the surface unit Stock Kettle Work Use high temperature setting to start food boiling Use high heat only until steam flows freely from edge of utensil cover then switch to a low heat to continue cook ing f you are following a recipe start timing when food reaches the boiling point On French hotplates stockpots of over 5 gal capacity are not recommended for continuous use Griddling of course is done on the Griddle top Range Models CR42 CR48 CR58 and CR59 COST CUTTING HINTS ON RANGE COOKING Vegetable Cookery Requires very small amounts of water Two cups is enough for ten pounds of potatoes if the utensil has a tig
21. uld be kept closed OVEN RACK When baking or roasting on one level only remove rack and place food pans directly on oven deck When using rack and deck at the same time rotate foods halfway through cooking cycle When using rack make sure it is placed between guide bars of the rack support to prevent tipping when rack is pulled par tially forward When inverting rack turn end over end so that front cross bar is always below top surface NOTE Your range oven is equipped with an Air Cushion deck on which can bake or roast with quality results Simply load deck same as you do oven rack PREHEATING Set top and bottom oven switches to HIGH and automatic tem perature control at desired point see baking chart for recom mended temperatures Signal light will flash on to indicate oven is in operation and go off when preset temperature has been reached Keep oven door closed during preheating With both switched on HIGH the oven will reach 450F in about 18 minutes While waiting for oven to preheat load food products into pans of proper size and weight see Cost Cutting Hints NOTE Some oven operations require different amounts of top and bottom heat Example white layer cake requires HIGH bottom LOW top heat Ratios are obtained by setting top and bottom oven switches at recommended positions see OVEN OPERATION MODELS 40 CR41 CR42 CR43 CR56 58 baking chart Regardless of t
22. work sauteing braising pan frying and skillet work Do not use for general griddling work as the griddle top range has this function Do not line grease spillage drawers with heat reflecting foil Approximate temperatures at various dial settings are as noted below Dial When ready to use Hotplate Section wipe the surface clean of all grease and food particles Position utensils so that as much of the Hotplate Section area as possible is covered Set control at desired dial setting A signal light will flash on and go off automatically when pre set temperature is reached ROUND 8 FRENCH HOTPLATES French Hotplates are designed for bulk cooking and stock kettle work up to 20 qt stockpots or 9 10 dia pans Note Stockpots of over 5 gallon capacity are not recom mended for continuous use on French Hotplate sections French Hotplates 208 240 V only are controlled by infinite heat switches 480 VAC models have round 8 French Hotplates each controlled by a 3 heat indicating pull to turn switch with Hi Med Low amp Off WROUND 1072 CALROD HOTPLATES Round Calrod hotplates furnished in lieu of 834 French Hotplates on 208 and 240 VAC models and are controlled by infinite heat switches GRIDDLES Use it for general griddling hamburgers eggs pancakes min ute steaks etc Before initial use griddle surface must be seasoned To do this set temperature controls to 400F heat the griddle top
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