Garland Starfire Series Installation And Operation Manual

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Part # 138683 (01/08) Page 155. If liquid frying compound is used., Turn the gas controlknob to the “ON” position, and set the thermostat to thedesired temperature.6. If a hydrogenated, (solid), frying compound is used,pack the fry tank with the compound and turn the gascontrol knob to the “ON” position for approximately five,(5) seconds, then turn it “OFF” for approximately ten,(10), seconds. Repeat turning the control knob “ON,” then“OFF” until the frying compound is melted. If smokingoccurs during this process, the heat is being applied tooOPERATING INSTRUCTIONS Continuedfast, scorching the frying compound. If the process iscontinued in this way, permanent damage to the fry tankmay occur.7. If the pilot goes out during this process, repeat theprocedure from step 2.Shut downFor complete shut down, turn both the thermostat and thegas control knob to the “OFF” position.PRODUCT APPLICATION INFORMATIONGeneralThe range is the workhorse of the kitchen because of itsversatility. Most frequently used in small applications, such ascafes, schools, church kitchens, firehouses, and small nursinghomes where demands are less taxing. As a general rule ofthumb, one four to six burner range with a hot top will beadequate for a restaurant seating 30 to 35.The top of the range is designed for flexibility and thepreparation of numerous different types of products. It maybe equipped with two, or even three different types of topsand burners, depending on the menu needs. An operationthat cooks to order, or uses the range primarily as back-upwill find that open burners will suit most of their needs.Preparation of soups, stocks, or sauces is done on a hot topwhere slow, even cooking is desirable.Heating larger quantities of food can be done moreefficiently than heating small quantities. Pots and pansshould be covered whenever possible to reduce energyconsumption.High acid sauces, such as tomato should be cooked instainless steel rather than aluminum to avoid chemicalreaction. Light colored sauces such as Alfredo may bediscolored by the use of aluminum, especially if stirred witha metal spoon or whip. Saltwater shellfish may pit aluminumpots if they are frequently used for this purposeOpen BurnersThe most traditional uses of open burners are sautéing, panfrying, and small stock pot work. Short-term cooking is themost efficient use for the open burner. Pans should coveras much of the grate as possible to minimize heat loss. Themaximum stock pot size to be used on an open burner is 11inches, (279mm), diameter. Open burners should be turnedoff when not in use to conserve energy. Leaving a flameburning is of no advantage since the heat is instantaneous.Hot TopsHot tops are recommended where long-term stock potcooking is required for soups, sauces or stocks. Pots can beplaced anywhere on the hot top, rather than in one specificposition, as on an open burner. The maximum stock pot sizeto be used on the hot top is 12 inches, (305mm), in diameter.Recommended preheat time for a 12-inch, (305mm), hot topsection is 30 minutes. This will thoroughly saturate the metalwith heat. Hot tops are evenly heated, and have a smoothsurface so that pots may be moved easily to any position.Pots must have a flat bottom for maximum contact withthe hot top surface. Warped or dented pots will not transferheat evenly or efficiently, wasting energy and resulting inuneven cooking patterns. Roasting pans with straps shouldnot be used on a hot top because only the straps will touchthe heated surface and transfer will be minimal. During slowtimes, group pots on one hot top section and turn off theother section(s). This will conserve energy. If needed, theother section(s). Will preheat in 10 to 15 minutes due to theretained heat in the metal.