Part # 4500195 (02/20/08)
Page 12
PRODUCT APPLICATION INFORMATION
General
The range is the workhorse of the kitchen because of its
versatility. Most frequently used in small applications, such as
cafes, schools, church kitchens, firehouses, and small nursing
homes where demands are less taxing.
The top of the range is designed for flexibility and the
preparation of numerous different types of products. It may
be equipped with two, or even three different types of top
burners, depending on the menu needs. An operation that
cooks to order, or uses the range primarily as back-up will
find that open burners will suit most of their needs.
Preparation of soups, stocks, or sauces is done on a hot top
where slow even cooking is desirable.
Heating larger quantities of food can be done more
efficiently than heating small quantities. Pots and pans
should be covered whenever possible to reduce energy
consumption.
High acid sauces, such as tomato should be cooked in
stainless steel rather than aluminum to avoid a chemical
reaction. Light colored sauces such as Alfredo may be
discolored by the use of aluminum, especially if stirred with a
metal spoon or whisk. Saltwater shellfish may pit aluminum
pots if they are frequently used for this purpose.
NOTE: Many parts of the commercial range are raw steel.
Hot tops, griddles, springs, door hooks, etc., can react with
moisture, forming rust. This occurrence is normal and not
considered a defect. Clean with a stainless steel or fiber pad.
A light coating of cooking oil may be applied.
Open Burners
The most traditional uses of open burners are sautéing, pan
frying, and small stock pot work. Short-term cooking is the
most efficient use for the open burner. Pans should cover
as much of the grate as possible to minimize heat loss. The
maximum stockpot size to be used on an open burner is 11
inches (279mm) diameter. Open burners should be turned
off when not in use to conserve energy. Leaving a flame
burning is of no advantage since the heat is instantaneous.
Hot Tops
Hot tops are recommended where long-term stockpot
cooking is required for soups, sauces or stocks. Pots can be
placed anywhere on the hot top, rather than in one specific
position as on an open burner. The maximum stockpot size
to be used on the hot top is 12 inches (305mm) in diameter.
Recommended preheat times for a 12 inch hot top section is
30 minutes. This will thoroughly saturate the metal with heat.
Hot tops are evenly heated and have a smooth surface so
that pots may be moved easily to any position.
Pots must have a flat bottom for maximum contact with
the hot top surface. Warped or dented pots will not transfer
heat evenly or efficiently, wasting energy and resulting in
uneven cooking patterns. Roasting pans with straps should
not be used on a hot top because only the straps will touch
the heated surface and transfer will be minimal. During slow
times, group pots on one hot top section and turn off the
other sections. This will conserve energy. If needed, the other
sections will preheat in 10 to 15 minutes due to the retained
heat in the material.
Griddles
Griddle tops are designed to have food cooked directly on
the surface, for example hamburgers, eggs, pancakes, hash
browns, etc. Do not put pots or pans on the griddle surface.
This will scratch or nick the surface, resulting in sticking and
scorching of product. Never salt food on a griddle because
this will cause a gummy residue to build up, making the
griddle more difficult to clean. Avoid hitting the griddle plate
with a spatula, as this will also nick the surface. The most
frequently used temperature range for griddles is 325°F to
350°F (163°C to 177°C). Check and drain the grease drawer
frequently during heavy use to prevent overflowing. Over
a period of time, some discoloration of the steel griddle
plate will occur, this will not effect performance. For best
cooking results, keep the griddle surface as clean and shiny
as possible.
Convection Ovens
Generally, a temperature 25°F to 50°F (-4°C to 10°C) lower
than that specified in recipes for standard ovens should
be used. Cooking time may be reduced, depending on the
product. A 2% to 5% reduction in cook time is a general
rule. Keep a close check on any product being prepared
for the first time. The size of the load, temperature of the
product going in and moisture content are the major factors
that influence necessary cook times and temperatures.
Successfully prepared products should be recorded with
their times and temperatures for future reference.
Preheat the oven thoroughly before loading. It will take
approximately 15 minutes for the oven to reach 350°F
(177°C). Best results will be attained when the oven is
allowed to preheat for 30 minutes or more thorough heat
saturation.
