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French Hot Plate
French hot plates are designed for bulk cooking and stock pot work (up to 20 Qt. stock pots or 9-10" dia. pans). Stock
pots of over 5-gallon capacity are not recommended for continuous use on French hot plate sections. 208/240 volt
units are controlled by infinite heat switches. 480 volt models are controlled by 3-heat switches.
Optional High-Speed Units
High-speed units furnished in lieu of French hot plates on 208 and 240 volt models are controlled by infinite switches.
Griddle
Use for general griddling (hamburgers, eggs, pancakes, minute steaks, etc.) If using for the first time, griddle must
be seasoned (see BEFORE FIRST USE in this manual).
To use, set dial at desired temperature and allow griddle to preheat (about 7 minutes to reach 350°F). Indicator light
will go off when preset temperature is reached. Then load and cook according to recipe, turning foods halfway
through cooking time (unless recipe specifies otherwise).
Each 12" section of the griddle has its own thermostatically controlled heat zone and indicator light. This permits
simultaneous cooking of different foods at different temperatures (such as eggs, 300°F; and bacon, 350°F); or using
the entire griddle top at the same temperature; or using only one or two sections during off-peak periods for
economical operation.
USING THE VR SERIES OVEN
When baking or roasting on one level only, remove rack and place food pans directly on oven deck. When using rack
and deck at the same time, rotate foods halfway through cooking cycle. When baking on the rack, it may be necessary
to set the bottom 3-heat switch at HI.
Preheat oven. Set top and bottom 3-heat switches to HI and thermostat to desired baking temperature. Keep oven
door closed during preheating. While waiting for the oven to preheat, load food products into pans.
When set temperature is reached, allow oven signal light to go on and off at least twice so the oven is thoroughly
heated and will brown baked products evenly. Set 3-heat switches at desired setting. Load oven as quickly as
possible to reduce heat loss from open door. Place pans in center of rack and close door. Do not load small pans
closer than 3" from door. Do not let pans touch the sides or back of the oven or each other.
When cooking is completed, open oven door and unload product. After oven cools, wipe up any spills as quickly as
possible to prevent them from becoming stubborn stains.
USING THE VRC SERIES OVEN
The convection oven operates like the standard VR oven except that it is controlled by an ON-OFF rocker switch
instead of 3-heat switches. The ON-OFF switch must be in the ON position for the oven to operate. In addition,
cooking times are generally reduced by 5-10 minutes and the cooking temperature is usually about 25°F lower than
standard recipes will indicate.
Best results will normally be achieved by using rack positions 1, 3 and 5 for sheet pan cooking, or rack positions 2
and 4 for larger food products. Further time, temperature and rack adjustments may be required, depending upon
your particular product and cooking load.
