Lang R60S-ATA Installation And Operation Instructions Manual Download

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Operation

Initial Heating

Prior to putting any range or oven into full time operation at normal cooking temperatures, it must be thoroughly

“seasoned” or dried out. Moisture absorption in the closed spaces, in the insulation and even inside the heating

elements can cause future trouble if not properly treated.
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 350OF 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.
If the unit is out of use for three or more days, a one hour preheat schedule should be used, especially when exposed

to high humidity and/or cool temperatures.

Seasoning the Griddle Surface

The cooking surface must be “seasoned” in order to eliminate product sticking during cooking. This applies to Ranges

equipped with griddle surfaces ONLY.
To season, heat the griddle to 250°F (121°C). Once at 250°F (121°C), coat the cooking surface with non-salted

vegetable oil. Allow the griddle to stand at 250°F (121°C) until the cooking surface looks dry then coat it again. Heat

the griddle to 350°F (176°C) and repeat the procedure.

NOTICE:

During the first few hours of operation you may notice a small amount of

smoke coming off the unit, and a faint odor from the smoke. This is normal

for a new unit and will disappear after the first few hours of use.

WARNING

ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE FROM
COMBUSTIBLE MATERIALS.KEEP FLOOR IN FRONT OF EQUIPMENT
CLEAN AND DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO AVOID THE
DANGER OF SLIPS OR FALLS.

Ovens

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°F 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: