Hobart ML-43799 Using The Range Top, 12 x 24 Hot Top, French Hot Plate, Optional High-SpeedUnits

USING THE RANGE TOP

Use the high setting to bring food quickly up to its cooking temperature, then reduce to the actual cooking temperature. During traffic lulls, reduce plate temperature to idle around 200°F (or set 3-heat switch to MED). When turned to HI, plates will perform bulk cooking jobs just as rapidly.

12" x 24" Hot Top

Each hot top section is thermostatically controlled. Each may be independently operated at the same or different temperatures, providing you with selective heat control for general hot top work (sauteing, braising, pan frying and skillet work). Do not use the hot top for general griddling.

When ready to use the hot top section, wipe the surface clean of all grease and food particles. Position utensils so that as much of the hot top section area as possible is covered. Set control at dial setting.

French Hot Plate

French hot plates are designed for bulk cooking and stock pot work (up to 20 Qt. stock pots or 9-10" dia. pans). Stock pots of over 5-gallon capacity are not recommended for continuous use on French hot plate sections. 208/ 240 volt units are controlled by infinite heat switches. 480 volt models are controlled by 3-heat switches.

Optional High-Speed Units

High-speed units furnished in lieu of French hot plates on 208 and 240 volt models are controlled by infinite switches.

Griddle

Use for general griddling (hamburgers, eggs, pancakes, minute steaks, etc.) If using for the first time, griddle must be seasoned (see BEFORE FIRST USE in this manual).

To use, set dial at desired temperature and allow griddle to preheat (about 7 minutes to reach 350°F). Signal light will go off when preset temperature is reached. Then load and cook according to recipe, turning foods halfway through cooking time (unless recipe specifies otherwise).

Each 12" section of the griddle has its own thermostatically controlled heat zone and indicator light. This permits simultaneous cooking of different foods at different temperatures (such as eggs, 300°F; and bacon, 350°F); or using the entire griddle top at the same temperature; or using only one or two sections during off-peak periods for economical operation.

USING THE OVEN

When baking or roasting on one level only, remove rack and place food pans directly on oven deck. When using rack and deck at the same time, rotate foods halfway through cooking cycle. When baking on the rack, it may be necessary to set the bottom 3-heat switch at HI.

Preheat oven. Set top and bottom 3-heat switches to HI and thermostat to desired baking temperature. Keep oven door closed during preheating. While waiting for the oven to preheat, load food products into pans.

When set temperature is reached, allow oven signal light to go on and off at least twice so the oven is thoroughly heated and will brown baked products evenly. Set 3-heat switches at desired setting. Load oven as quickly as possible to reduce heat loss from open door. Place pans in center of rack and close door. Do not load small pans closer than 3" from door. Do not let pans touch the sides or back of the oven or each other.

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