Lang 500S-A, Service Manual

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7
GENERAL
GENERAL
The range is designed to give, well regulated, uniform heat throughout the ovens and over the surface units.
The ovens and surface units should be thoroughly preheated before being used. It is advantageous from an operating cost
stand point to operate with the switches and/or thermostats set at the lowest position that will satisfactorily perform the
cooking being done.
INITIAL PREHEAT
Before the initial use of the range, the ovens must be thoroughly allowed to dry out. This is done by setting the top and
bottom oven switches to the “low” position, and setting the thermostat to 350 degrees. Allow the range ovens to saturate
until all vapor and condensation has been eliminated. For best operating results allow the range ovens to thoroughly dry out.
Allow 8 to 12 hours for this process. Clean top plates thoroughly. Apply salad oil. Turn each plate switch or thermostat to a
low position and allow plate to heat for three hours.
OPERATION
The range ovens must be thoroughly, preheated before satisfactory baking can be done. The range ovens will not bake
uniformly if not sufficiently preheated.
To compensate for temperature drop when loading the range ovens, set the thermostat up 50 degrees over the desired
temperature. Reset thermostat after the ovens is loaded.
The range ovens may, of course, be preheated with the 3 heat switches set at a lower position than "High", but the time
required will be proportionally longer. After preheating, set the two 3 heat switches for proper ratio of "top" and "bottom"
heat to suit the product to be baked or roasted.
The 12" high "Roasting and Baking" range ovens is equipped with a removable rack. For baking pies, bread, or for roasting
operations, the rack may be placed directly on the metal deck and the pans placed on the rack. For baking cakes or pastries
the rack should be located in the lower position provided by the rack supports at the sides of the range and the pans placed on
the rack in this lower position.
The following temperature, time, switch setting and rack positions are suggested as 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