10
Operation
General Guidelines for Operating personnel
SEASONING ThE GrIDDLE
Seasoning will help to create and maintain a non-stick
surface on your griddle.
To season the griddle:
1. Turn on all thermostat switches and set knobs to
200
°
F (93
°
C).
2. As the unit heats to 200
°
F (93
°
C), apply a light film of
cooking oil or beef suet over the entire cooking sur-
face, wiping off any excess build up. This step may
be repeated as necessary to apply an even coating
on the griddle surface.
3. Allow the seasoned surface to sit for one hour at
200
°
F (93
°
C).
4. Set the thermostats to your desired cooking tempera-
ture, once your griddle surface has reached tempera-
ture, apply another coating of seasoning oil. Wipe off
any excess that may cause build up.
OVEN COOk TIMES AND TEMpErATUrES
preheating the oven
Always preheat the oven before baking or roasting. We
recommend preheating 50
°
F (28
°
C) above the cook tem-
perature to offset the drop in temperature when the doors
are opened and cold product is loaded into the oven. Set
the thermostat to the cook temperature after the product
is loaded.
NOTE: For frozen product, preheat the oven 100
°
F
(56
°
C) above the cook temperature.
Cook Temperatures
Generally, cook temperatures should be 50
°
F (28
°
C) low-
er than deck or range oven recipes. If the edges of the
product are done but the center is raw, or if there is color
variation, reduce the thermostat setting another 15-25
°
F
(10-15
°
C). Continue to reduce the cook temperature on
successive loads until the desired results are achieved.
NOTE: Cooking at excessive temperatures will not re-
duce cook time, it will produce unsatisfactory bak-
ing and roasting results.
Cook Time
Check the product in about half the time recommended
for deck or range oven recipes. Record times and tem-
peratures which provide best results for future reference.
NOTE: Cook time will vary with the amount of product
loaded, the type of pan and the temperature.
OVEN OpErATING TIpS
pans and racks
Product or pan height determines how many racks are
used. The oven holds 13” x 18” (33 x 45.7 cm) sheet pans.
Load the oven from the bottom, centering the pans on the
rack. Never place a pan or aluminum foil on the bottom
of the oven. This obstructs the flow of air and results in
uneven baking and roasting.
roasting
To reduce shrinkage when roasting, place meat directly on
the racks. Place a sheet pan one-half full of water in the
bottom rack position. The water evaporates, increasing
humidity in the oven chamber. The pan catches grease
from the meat, making oven cleaning easier.
Baking
Weigh the product to ensure equal distribution in each
pan. Varying amounts of product will cause uneven bak-
ing results.
Fans
The fan must be operating for the oven to heat.
1. Preheat the oven 25
°
F (15
°
C) above the baking tem-
perature.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Turn the oven off.
5. Allow the product to set for 5-7 minutes with the fan
off. The residual heat in the oven sets the product.
6. Turn the oven on for the remainder of the bake.
