Owner’s Manual
Medallion Series
Turn burner fully to high. When operating temperature is reached, turn the burner down to save
energy. Keeping the burner on high when not in use increases wear on the equipment.
Open top ranges light quickly and require no preheating. Light only as many burners as needed.
Preheat top thoroughly before using. During down time, turn down burners to keep top cool to
avoid damaging plate and wasting energy.
Allow time to preheat ovens before using (15 to 25 min.). When operated properly, the automatic
temperature control will cut gas and food costs. Do not run on maximum heat all the time. Turn thermostat
down to 250º (121ºC) when oven is idling or turn oven off when not in use. You can use shelves to increase
capacity.
If you are cooking large roasts, the entire height of the oven can be used.
Moderate oven temperatures will produce better food, reduce shrinkage and keep maintenance
costs down. Using a low temperature for roasting (about 325ºF [162ºC]) will reduce meat costs by
reducing shrinkage. A pan of water (approximately 12" x 20" x 1" [305 mm x 508 mm x 25.4 mm] ) may
be placed in the oven bottom. This water supplies humidity to reduce shrinkage. If necessary, add water
during roasting.
If you have a standard oven, use your normal recipe times and temperatures.
If you have a convection oven, reduce your normal recipe temperature by 25ºF (14ºC). 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 rise as much in the convection oven. To allow fuller proof, 2-1/2 to 3 times 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. It also reduces
the possibility of boil over spoiling 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.
OPERATING SUGGESTIONS
French Top Range
Open Top Range
Griddle Top &
Hot Top Range
Range Oven
Standard Oven Cooking
Convection Oven Cooking
OPERATING INSTRUCTIONS
