4
Operating Instructions
Initial Preheat
Before initial use, the oven must be allowed to dry itself out. This is completed by setting the
top and bottom oven switches to the “low” position, and setting the thermostat to 350oF. Allow
the range oven to saturate until all vapors and condensation have been eliminated. For best
operating results allow the range oven to thoroughly dry out. Allow eight (8) to twelve (12)
hours for this process. Clean the top plates thoroughly. Apply salad oil to the plates. Turn
each plate switch or thermostat to a low position and allow plate to heat for three hours.
Range Controls
Three (3) heat switches or automatic thermostats control the top plate units. The range is
provided with an upper heating unit located in the top of the oven and a lower heating unit
located under the metal deck, in the bottom of the oven. Each heating unit is independently
regulated for proper ratio of "top" and "bottom" heat, to suit the product being baked or
roasted, by means of two 3-heat switches located in the panel at the right of the range. The
range oven is also provided with an adjustable, automatic temperature control, the dial, which
is located in the range switch panel. The setting of the control dial establishes the average
temperature to be maintained in the range oven.
Operation
The range oven must be thoroughly, preheated before satisfactory baking can be done. The
range oven will not bake uniformly if not sufficiently preheated. To compensate for the
temperature drop when loading the range oven, set the thermostat fifty (50) degrees above the
desired temperature. Reset the thermostat after the range is loaded. Preheating of the range
oven can be accomplished with the heat switches set at a lower position than "High", but the
time will be proportionally longer. After preheating, set both three heat switches for proper ratio
of "top" and "bottom" heat to suit the product to be baked or roasted.
The 12" high "Roasting and Baking" range oven is equipped with a removable rack. For baking
pies, bread, or for roasting operations, the rack may be placed directly on the metal deck and
the pans placed on the rack. For baking cakes or pastries the rack should be located in the
lower position provided by the rack supports at the sides of the range and the pans placed on
the rack in this lower position.
