Bakers Pride Oven Ii Operating Instructions, Additional Instructions, Installation With Casters

11. ADDITIONAL INSTRUCTIONS:

(i)Keep the area around the broiler free and clear of all combustible material.

(ii)Provision of adequate supply of air to your broiler is essential. Provide for sufficient outside air to enter the broiling area and assure that this air flow is not obstructed.

(iii)Air enters the burner area from the front of your broiler only. Assure that this area is kept open and unobstructed.

12. INSTALLATION WITH CASTERS:

THIS IS AVAILABLE FOR FLOOR MODELS ONLY.

Four casters (two with wheel brakes) and the mounting hardware is packed and included in the shipment, if ordered. Install casters with wheel brakes on the front of the unit.

Installation of the unit should be made with a connector that complies with the latest edition of the Standard for Connectors for Movable Gas Appliances ANSI Z21.69, in the USA (CAN CGA-6.16 in Canada) and a quick disconnect device that complies with the latest edition of the standard for quick disconnect devices for use with gas fuel ANSI Z21.41 in the USA (CAN 1-6.7 in Canada.) Adequate means must be provided to limit the movement of the appliance without depending on the connector and any quick disconnect device or its associated piping to limit the appliance movement.

The restraint should be attached to the right side of the back of the unit close to the gas inlet pipe.

If disconnect of the restraint is necessary, the restraint should be reconnected after the appliance has been returned to its originally installed position BEFORE the gas line is reconnected.

II OPERATING INSTRUCTIONS

ONLY QUALIFIED PERSONNEL, PROPERLY TRAINED AND FAMILIAR WITH THIS EQUIPMENT SHOULD OPERATE THIS BROILER.

1. LIGHTING INSTRUCTIONS:

See Section 10 of Installation Instructions.

Once each individual Pilot Burner, or the Carry-Over Lighter Tube, is lit, the Main Burners of the broiler may be turned “ON” , “OFF” or to “Low” by turning the corresponding Control Knob located in the front of the Broiler under the Work Deck.

Note: The “Low” flame can be adjusted up or down by turning the small screw in the center of the valve stem. (See Figure “E”)

2. BROILING:

BROILER TOP GRATES MUST BE HOT ENOUGH TO MAKE BLACK CHAR MARKS WHEN STARTING TO BROIL.

Adequate preheating time is necessary for the food to release from the broiler grates and to cook properly. Before Broiling, allow Radiant units to preheat for 10-15 minutes and Glo-Stone units for 20-25 minutes.

(i)Do not press the juice out of the meat as this will dry out the meat.

(ii)After Broiling, allow the meat to sit covered on a heated platter for 2-5 minutes before cutting. This will allow the juices to 'settle' and the meat will be more moist.

(iii)Do not use forks or other sharp objects to poke holes in the meat. Do not cut the meat as it cooks.

(iv)Thick pieces of meat require longer broiling time with less flare-up. Reduce flare-up by trimming excess fat for a longer broil time without burning.

(v)Keep the unit clean. Food caught between the grate will not allow hot air to rise around the product. This will result in uneven heat, increase the cook time and can cause the Broiler to overheat which may result in permanent damage.

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