Operating Hints, Cooking Tips, Oven, Range Top

When cooking is completed, open oven door and unload product. After oven cools, any spills should be wiped up as quickly as possible to prevent them from becoming stubborn stains.

OPERATING HINTS

Preheat the oven and surface units to cooking temperature before cooking the product. Become familiar with the function of the controls and the area of their operation.

Avoid excessive door opening. Also avoid direct air current on the oven.

Use flat-bottomed, straight-sided pots and pans.

Use covers for stock pot work. Water will boil much sooner and much less heat is required for cooking in a covered container.

Turn high speed elements off a few minutes before cooking is completed to use the heat stored in the element.

After each cooking load, scrape excess food and fat particles off the griddle surface, using a flexible spatula or wire brush.

COOKING TIPS

Oven

While it is recommended that the 3-heat switches be set to the HI position in order to preheat the oven to the desired temperature, it is necessary for some baking products to turn the 3-heat switch controlling the top elements to the MED or LO position in order to reduce the amount of radiant heat applied to the product so that the top portion of the product will not be burned.

Uneven cooking may be prevented by different settings for the top and bottom oven 3-heat switches. The amount of heat applied to a product inside the oven is affected not only by the setting of the thermostat and 3-heat switches, but also by its position inside the oven and the frequency of opening and closing the oven door.

Meat roasting is best performed in a balanced oven; 3-heat switch positions of HI and HI are suggested, with the thermostat setting at the low temperature recommended by the American Meat Institute and the Department of Agriculture. Top heat results in a well colored or carmelized finish to meats. When roasting fowl and a heavily browned appearance is not desired, set the top 3-heat switch at MED or LO. It is recommended that a meat thermometer be used for all meat roasting operations.

Range Top

Typical cooking operations described below (plus many other types of pot-and-pan work) require quick changes from high to low heats. With versatile Hobart range tops, you can maintain different sections at different temperatures and just shift utensils from one section to another when you wish to change the speed of cooking.

Sauteing: Frying in Small Amount of Fat — Heat fat in a frying pan on high heat. When fat is hot, switch to low heat and add food. Brown one side, turn and brown on second side. A flat-bottomed pan is recommended for sauteing. If a warped pan is used, food will be unevenly browned.

Pan Broiling: Cooking Meats in Frying Pan — Heat frying pan on high heat. Rub hot pan lightly with fat or suet to prevent meat from sticking. Add meat and brown on one side. Turn and brown on second side. Pour off fat as it accumulates.

– 10 –

HCR50, HCR51, HCR40, HCR42, HCR48 specifications

The Hobart ML-43810, ML-43809, ML-43808, ML-43807, and ML-43805 models are a series of high-performance commercial food processors designed to streamline food preparation in busy kitchens. Each model in this line-up boasts unique features tailored for efficiency, durability, and ease of use, making them essential equipment for restaurants, catering services, and institutional kitchens.

Starting with the Hobart ML-43810, this processor is equipped with a powerful motor that delivers robust performance for even the most demanding tasks. Its larger capacity bowl allows for processing large volumes of ingredients in one go. The ML-43810 features multiple speed settings, providing versatility for different food types, from chopping vegetables to kneading dough. The built-in safety mechanisms ensure secure operation, while the easy-to-clean design facilitates quick maintenance.

Next is the Hobart ML-43809, which shares many similarities with the ML-43810 but is optimized for smaller operations. It retains the same reliability features while offering a slightly reduced bowl capacity. This model is ideal for restaurants that require powerful processing without the high bulk, making it a great choice for quicker turnarounds in food prep.

The ML-43808 is another excellent addition to the series, designed for versatility with multiple attachment options. This model excels at not only processing but also slicing, dicing, and shredding. Its multifunctionality allows chefs to switch attachments quickly, adapting to a variety of tasks throughout the day. The ML-43808 is known for its ease of use, enabling even novice staff to operate the machine effectively.

In the lineup, the ML-43807 stands out with its compact design without sacrificing performance. This machine is particularly suited for kitchens with limited counter space. It retains the essential features of its larger counterparts but is lightweight and easy to transport, making it easy to store when not in use.

Lastly, the ML-43805 is the most compact yet still powerful machine in the series. Perfect for small venues or kitchens just starting, it offers all the basic functions needed for food preparation without overwhelming complexity. Its affordable price point makes it an attractive option for businesses seeking cost-effective solutions without compromising quality.

All models in the Hobart ML series are built with high-quality materials, ensuring longevity and reliability in fast-paced culinary environments. Their intuitive controls and ergonomic designs prioritize user-friendliness, allowing staff to maximize productivity while minimizing fatigue. Whether you choose the high-capacity ML-43810 or the compact ML-43805, you can expect outstanding performance tailored to your kitchen’s needs.