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Resumen del manual
Roasting pans with straps should never be used on a hot top since only the straps touch the surface and heat transfer will be minimal. Preparation of soups, stocks, or sauces are done on the hot top where slow even cooking is desirable. Heating larger quantities of food can be done more efficiently than heating small quantities. Pots and pans should be covered whenever possible to reduce the energy consumption. High acid sauces, such as tomato should be cooked in stainless steel vessels rather than aluminum since stainless steel will not react chemically. Light colored sauces may be discolored by the aluminum especially if stirred with a metal spoon. Salty water may pit aluminum if used frequently. Sealed Hotplate (SS/SU Models) All-purpose sealed top elements provide and easy-clean top. They are intended for broiling, saute, and other range top cooking. Operation practices are very important for efficient use of these elements: 1. Pot bottoms must be flat. This increases the heat transfer to the pot. Do not use pots with convex bottoms or concave bottoms with more than 1/32” (1mm) concave. 2. Use pots with the same diameter as the element where possible. This will reduce heat up time. 3. Do not preheat the element. Elements are protected with a high limit, which will automatically reduce the element to a lower power. It will increase heatup time if this occurs. 4. Use a lid on pots when boiling water. Standard Ovens The temperature is automatically controlled by the thermostat so satisfactory cooking can be repeated. For best performance the following instructions should be followed: Grid shelves: There are three shelf positions. The shelf position is governed by the size of the product cooked. Always push the shelf back into the oven until it pops making contact with the rear of the oven. Tray size: A cake tray may be used on each shelf. Single trays or dishes must not be allowed to overhang the shelf in any direction, since this will adversely affect the heat circulation. Loading: Allow at least 45 minutes after turning the oven on from cold, with the thermostat at the desired temperature before loading the oven. Put the food in quickly and close the oven door. RC Convection Ovens The forced air range oven improves heating efficiencies by circulating the heated air within the cooking chamber. This reduces the temperature rise time and baking time. The oven elements are interlocked with the door. When the fan switch is in the heat position the elements will only operate when the door is closed. When the fan switch is in the cool position the fan will only operate when the door is open. Operating suggestions for convection ovens: 1. As a general guide, set the oven temperature 25-50° F (10-20° C) lower than temperature used in standard ovens. 2. Cooking times may be 2% to 3% less. 3. Keep a close check on any product being prepared for the first time. The size of the load, temperature of the product going in, and moisture content are major factors that influence necessary cook times and temperatures. 4. Record successful times and temperatures for future reference. 5. Preheat the oven thoroughly before use (at least 30 minutes). 6 Allow air circulation around the product. Center pans on oven racks. 7. Never place pans directly on the oven bottom. 8 Do not use a deep pan for shallow cakes, cookies, etc. as heat circulation across the top of these items is essential for browning. 9. When rethermalizing frozen products, preheat oven to 50° F (10°C) higher than the cooking temperature to compensate for heat loss before and after loading. Return thermostat to the cooking temperature after loading. PRODUCT APPLICATION Continued MAINTENANCE AND CLEANING General Grease the door hinges and check for loose fasteners. Tighten as necessary. Cleaning WARNING: this appliance must not be cleaned with a water jet. Stainless Steel Stainless steel should be cleaned using mild detergent, a soft cloth and hot water. If it is necessary to use a non-metallic scouring pad, always rub in the direction of the grain in the metal to prevent scratching. Wash a small area at a time and rinse the washed area with a clean sponge dipped into a disinfectant and wipe dry with a clean soft cloth before it can dry. Use only stainless steel, wood, or plastic tools to scrape off heavy deposits of grease or oil. Do not use ordinary steel scrapers or knives as particles of iron may become imbedded and rust. NEVER USE STEEL WOOL. Enameled Surfaces Establish a regular cleaning schedule. Any spills should be wiped off immediately. The unit should be allowed to cool down before cleaning any exterior surfaces. Wipe exposed cleanable surfaces when cool with mild detergent and hot water. Stubborn residue spots may be removed with a scouring pad. Dry thoroughly with a clean cloth. Salamander 1. Clean the salamander racks as soon as possible after cooking with tomato or vinegar based products, which have a high acid content. These foods can cause pitting...
Otros modelos de este manual:Los aficionados - SS680 (353.1 kb)
Los aficionados - S680 (353.1 kb)