Operating instructions

OPERATING INSTRUCTIONS
OVENS
E-36 Model Ranges have a single oven. E-60 Model
Ranges have two separate ovens. Each oven is of the
semi-directional type. Each oven is equipped with top
and bottom heating elements and the top element is
controlled by an infinite heat switch. Each oven is
controlled by 150° to 550°F thermostat with a red signal
light mounted adjacent to the control dial. Each oven has
a total input of 5000 W, 1250 W for the top element and
3750 W for the bottom element.
DIMENSIONS: Each oven is 26" W x 22" D x 12 1/2" H,
the effective cooking area of the deck or rack is 25" W x
20" D. Pans should be so placed as to be at least 1/2"
from the walls and back and 2" from the door when
closed.
PAN SIZES: The oven is designed for use with "restau-
rant" size bake sheets and roast pans and will perform
properly when loaded with one of these 20" x 22" pans or
sheets. It will accommodate 6" - 7" or 5" - 8" layer cake or
pie pans. It is not designed to perform satisfactorily with
an 18" x 26" pan or with 2 - 200 series (12
3
/4" x 20
3
/4")
food service pans.
CAUTION: Never cover the oven deck or rack with
aluminum foil. If either or both are covered with aluminum
foil, the oven will not operate properly and the range may
be damaged.
PREHEATING: The oven should be thoroughly
preheated by setting the switch at HI and the thermostat
to the recipe temperature for the product to be baked.
When the signal light goes out, the oven is pre-heated.
For full loads and delicate baked products, it may be
desirable to allow the oven to cycle (signal light on and
off) a second time before loading.
BAKING: Most products can be baked most efficiently
directly on the deck with the top unit switch set between 3
and 5. Hard to brown products such as corn bread or
biscuits may require a top switch setting of MED to HI.
If both the oven deck and the oven rack are fully loaded,
it will be necessary to switch the pans from rack to the
deck and the pans from the deck to the rack, when
approximately half the cooking time has elapsed. If this is
not done, the bottom of products on the rack and the top
of the product on the deck will not cook properly.
ROASTING: The meat should be placed on a rack in an
open pan with sides sufficiently high to retain the
drippings. Roasting may be done on the oven rack or the
deck. For the best results, roasting should be done at the
low temperatures of 200°F to 325°F recommended by the
Department of Agriculture and the American Meat
Institute. Most meats may be roasted with the switch set
at HI. If heavy browning on poultry is not desired, the
switch should be set between MED-LO and VERY-LO.
NOTE: The top oven element is not suitable for boiling. A
high shelf Salamander Broiler is available as an acces-
sory.
GRIDDLES
(E36-F & E60-F Models)
The griddle is made of polished steel plate. There is a
7/8" high edge around three sides of the griddle. The
right side has a drip edge for drainage into the slide out
grease collector mounted on the right side of the range.
The griddle is heated by two 3400 Watt sheath type ele-
ments. Each element is individually controlled by a ther-
mostat, adjustable from 150°F to 550°F. The temperature
controls are located on the left and right sides of the
control panel under the griddle. A signal light beside each
control comes on until the selected temperature is
reached or when it is being maintained.
SEASONING: Clean the griddle thoroughly and then
apply a coat of cooking oil or fat. Preheat griddle to
400°F. When the fat smokes, wipe the griddle dry and
apply another coating of fat, remove excess. Set the
controls for the desired cooking temperatures. The
griddle is ready for use.
USE: The griddle will preheat to 400°F in approximately
10 minutes or will come up to 400°F from a 300°F setting
in 3 minutes. During breakfast you may set one control at
300°F for eggs and the other at 375°F for pancakes,
bacon, etc. During lunch service, you might use the
whole area at 350°F for hamburgers or set one side for
hamburgers and the other at 400°F for minute steaks and
grilled cheese sandwiches. Between serving periods long
cooking foods, such as soup or stew may be simmered in
a large container set on the griddle surface. If no grilled
items are to be served, pans of food may be kept hot on
the griddle at a setting of 150°F to 250°F.
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