OPERATING INSTRUCTIONS
OPERATING SUGGESTIONS
Open Tops
Open top burners are quickly lighted and require no preheating time. Light only as many burners as needed.
Hot Top
Heat the hot top thoroughly before using. During slow periods the top can be kept warm with the burners
turned partially down.
Griddle
Heat the griddle thoroughly before using. During slow periods the top can be kept warm with the burners
turned partially down, or heat only the portion of the griddle required.
Broiler
Allow the grates to thoroughly heat before using. During slow periods heat only the portion required.
Oven
Allow time to preheat ovens before using (25 min. at 400 F). If used properly, the automatic temperature
control will cut gas costs. Do NOT run on maximum heat all the time. Turn the thermostat down to 250 F
when the oven is idling, or turn it off when not in use.
Moderate oven temperatures will produce better food, reduce shrinkage and keep maintenance costs down.
Using a low temperature for roasting (about 325 F) will reduce meat costs by reducing shrinkage. A pan of
water may be placed on the oven bottom. This water supplies humidity to reduce shrinkage. If necessary,
add water during roasting.
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