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The following temperature, time, switch setting and rack positions are suggested are a guide in baking
various classes of products:
General Class of
Product
Average Range
Temperature
Time (Min.)
With Metal Switch Settings
Top Bottom
Rack Position
Pies
375-425
35-60
Low
Medium
Rack on Deck
Rolls
375-400
15-30
Low
High
Rack Support
Cake
350-400
20-45
Low
High
Rack Support
Pastries
325-375
8-20
Low
High
Rack Support
Bread
425-450
25-45
Low
Medium
Rack on Deck
Roast Beef
300-325
Low
High or Medium
Rack on Deck
Always place the pans symmetrically on the rack for best results. Keep the oven door closed as much as
possible. Excessive door opening will cool the front section of the oven and products placed near the
front are likely to bake slower. It is desirable to keep the front edge of the pans at least several inches
back from the inside of the door (when closed). Do not permit air from a window or fan to blow into the
oven; it will cause uneven heating.
RANGE TOP
Consists of the various top arrangements, depending on specific model purchased:
12" x 24" hot plate controlled by indicating type 3 heat switch or high temperature thermostats.
Temperature range 0-800 degrees F. Recommended: Stock pots and heavy kettle work.
Round Speed Units, controlled by indicating type 3-heat switch. Temperature range 0-800 degrees F.
Recommended: Light duty sauce pans and small stock-pots. Not Recommended: Heavy stock pots, or
heavy urns, or kettles.
12" x 24" or 24" x 24" grill plates, controlled by thermostats. Temperature range 0-450 degrees F.
Recommended: All heavy and light frying. Set the thermostat dial at the desired temperature. The red
pilot light will be on until the desired temperature is reached. The pilot light indicates when the plate is
heating.
CARE AND CLEANING
The range should be thoroughly cleaned at least once a week in addition to the normal daily cleaning to
insure against the accumulation of foreign material. Keep inside of oven and metal deck clean,
particularly around door opening, door edges and at bottom of door opening so that the door may Close
tightly. CAUTION: ANY OVEN CLEANER USED SHOULD BE MARKED: "SAFE ON
ALUMINUM". WE RECOMMEND "SOKOFF".
Keep-drip pans under range top plates clean.
Keep hotplate and griddle surfaces clean.
Outside of range and top should be kept clean.
Electric equipment is inherently clean and sanitary, but may become unsanitary if dirt is allowed to
accumulate on it. Take advantage of the clean, sanitary features of electric equipment, give it the regular
attention that it deserves, the same as any other highly perfected machinery, to insure best results and
continued high operating efficiency.
How to Order Parts
Be sure to give the SERIAL NUMBER of the range, when ordering parts. If a switch is required, state for
what size plate of the top surface or state if it is for the oven. Give description of other parts.
