11
OPERATION
Ovens
CAUTION
ALWAYS KEEP THE AREA NEAR THE APPLIANCE
FREE FROM COMBUSTIBLE MATERIALS.
CAUTION
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND
DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO
AVOID THE DANGER OF SLIPS OR FALLS.
The ovens must be thoroughly, preheated before satisfactory baking can be
done. The ovens will not bake uniformly if not sufficiently preheated.
To compensate for temperature drop when loading the ovens, set the
thermostat up 50 degrees over the desired temperature. Reset thermostat
after the ovens is loaded.
The 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 "Roasting and Baking" oven 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
