Garland SS680 - Manual (Page 14)

Part # P153 Rev 1 (02/21/08) Page 14
PRODUCT APPLICATION
The top of the range is designed for flexibility and the
preparation of numerous types of products .
Griddles
Griddle tops are designed to have food cooked directly on
the surface . Do not put pots or pans on the griddle surface as
this will scratch or nick the surface and will result in improper
cooking or sticking of the product . Never salt food over the
griddle since this will build up gummy residue making it
difficult to clean .
Avoid hitting the surface of the griddle with the edge of a
spatula, since this will cause nicks . The most frequently used
temperatures are 300° F to 350° F (149° C to 177° C) . After one
firing, the griddle plate will discolor . This is normal and will not
affect cooking performance .
Solid Hot Tops
Recommended where long term stock pot cooking is
required for soups, sauces, or stocks . Pots can be placed
anywhere on the hot top . The maximum recommended
stock pot size is 12” (305mm) diameter .
The recommended pre-heat time is 30 minutes . This will
thoroughly saturate the plate . Pots must have flat bottoms
for maximum contact with the hot surface . 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, sauté, 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 .