Garland S680 series Installation, Operating And Service Instructions

Also see for S680 SERIES: Installation and operation manual Installation and service manual Installation and operation manual

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Garland S680 series Installation, Operating And Service Instructions Manual pdf 14 page image

Part # P153 (11/06)Page 14PRODUCT APPLICATIONThe top of the range is designed for flexibility and thepreparation of numerous types of products.GriddlesGriddle tops are designed to have food cooked directlyon the surface. Do not put pots or pans on the griddlesurface as this will scratch or nick the surface and willresult in improper cooking or sticking of the product.Never salt food over the griddle since this will build upgummy residue making it difficult to clean.Avoid hitting the surface of the griddle with the edge of aspatula, since this will cause nicks. The most frequently usedtemperatures are 300° F to 350° F (149° C to 177° C). Afterone firing, the griddle plate will discolor. This is normal andwill not affect cooking performance.Solid Hot TopsRecommended where long term stock pot cooking isrequired for soups, sauces, or stocks. Pots can be placedanywhere on the hot top. The maximum recommendedstock pot size is 12” (305mm) diameter.The recommended pre-heat time is 30 minutes. Thiswill thoroughly saturate the plate. Pots must have flatbottoms for maximum contact with the hot surface.Roasting pans with straps should never be used on ahot top since only the straps touch the surface and heattransfer will be minimal.Preparation of soups, stocks, or sauces are done on thehot top where slow even cooking is desirable. Heatinglarger quantities of food can be done more efficiently thanheating small quantities. Pots and pans should be coveredwhenever possible to reduce the energy consumption.High acid sauces, such as tomato should be cooked instainless steel vessels rather than aluminum since stainlesssteel will not react chemically. Light colored sauces maybe discolored by the aluminum especially if stirred witha metal spoon. Salty water may pit aluminum if usedfrequently.Sealed Hotplate (SS/SU Models)All-purpose sealed top elements provide and easy-cleantop. They are intended for broiling, sauté, and otherrange top cooking.Operation practices are very important for efficient useof these elements:1. Pot bottoms must be flat. This increases the heattransfer to the pot. Do not use pots with convexbottoms or concave bottoms with more than 1/32”(1mm) concave.2. Use pots with the same diameter as the elementwhere possible. This will reduce heatup time.3. Do not preheat the element. Elements are protectedwith a high limit, which will automatically reducethe element to a lower power. It will increase heatuptime if this occurs.4. Use a lid on pots when boiling water.Standard OvensThe temperature is automatically controlled by thethermostat so satisfactory cooking can be repeated. Forbest performance the following instructions should befollowed:Grid shelves: There are three shelf positions. The shelfposition is governed by the size of the product cooked.Always push the shelf back into the oven until it popsmaking contact with the rear of the oven.Tray size: A cake tray may be used on each shelf. Singletrays or dishes must not be allowed to overhang the shelfin any direction, since this will adversely affect the heatcirculation.Loading: Allow at least 45 minutes after turning theoven on from cold, with the thermostat at the desiredtemperature before loading the oven. Put the food inquickly and close the oven door.