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CONDENSATION
CONVECTION BAKE
COOKING ON THE GRIDDLE
Press and turn the knob counter
-
clockwise to the temperature setting.
COOKING ON THE THERMO
-
GRIDDLE
CULINARIAN SERIES
17
U S I N G T H E R A N G E T O P / U S I N G Y O U R O V E N
The intense heat needed for grilling may
also
cause flare
-
ups, due to grease and bast-
ing sauces dripping on
the hot radiants.
If flare
-
ups occur, use a long handled spatula
to move the food to another area of the grill.
Should flare
-
ups become excessive, remove
the
food from the grill and turn off the burner
Excessive flames occur when cooking meat
with
high fat concentration, i.e. 30% ground
beef, untrimmed steaks, lamb chops, etc.
Be cautious when turning meat over, and
never
PLOP the meat on the grates.
PREPARING THE GRIDDLE
ELECTRIC GLOW IGNITER
The oven bake and broil burners are equipped with
an electric glow igniter and safety system which
lights the gas. There will be a delay after the control
knob has been turned on to when you actually hear
gas arrive at the burner. The burner will ignite after
the gas reaches the burner, sometimes this can take
as long as 45 seconds.
Check that the grease tray is tucked under the
griddle plate overhang.
Turn the knob to the cooking temperature to pre-
heat the griddle.
Preheat 5
-
10 Minutes.
Add butter, margarine, shortening or oil for more
flavor: Add food and cook!
During any cooking process there is a certain
amount of moisture that evaporates from the
food. The amount of moisture that condenses
on the oven depends on the moisture content of
the food. The moisture will condense on any
surface that is cooler than the inside of the
oven, such as the control panel or the top of the
door.
Description:
The built in griddle is made of non rusting
3/8" thick stainless steel. This produces a surface
that is easy to clean and never rusts.
The griddle has a aluminized steel straight
tube
burner that is lit by a hot surface igniter. The grid-
dle should pre heat for five to ten minutes.
A chopping block is available as an accessory and
purchased separately. It is sized to fit on top of the
griddle surface when Range top is not in use.
The burner is rated at 18,000 BTU/HR.
CONTROL KNOB
The griddle is thermostatically controlled with tem-
peratures marked on the knob from 150 degrees F
to 500 degrees F
There are no fixed settings on the knob.
HANDLING EXCESSIVE FLARE
-
UPS
The griddle must be level or tilted slightly
forward
for optimum performance. The grid-
dle should have been leveled during installa-
tion.
PRIOR TO USE, It Is NECESSARY to wash
the griddle plate with warm soapy water then
rinsed
with clear water. The griddle may be
used without
butter, margarine, or oil. How-
ever, a very small amount may be used to
flavor foods.
OVEN USE
GENERAL (Only on large self clean oven).
Your large new oven canbe used in 5cooking models
convec-
tion bake, regular bake, convection broil,
regular broil, rotis-
serie
To help you decide which way to cook your
food read
this information first. Remember this is a
new oven and the
thermostathasbeencheckedforaccuracy.Youroldovenhada
thermostat that over
the years got a littlecold. Check your reci-
pes for the correct time and temperature and don't use the old
time or temperature you were using to compensate
for your
old oven being off temperature.
SMALL OVEN REGULAR BAKE ONLY
BURNERS
Your new Culinarian Series
—
range is equipped
with bake and broil burners typical of those
used in restaurants. The oven broiler burner is
18,000 Btu/hr and the oven baking burner is
30,000 Btu/hr.
TO SET THE OVEN FOR CONVECTION BAKE
AND REGULAR BAKE
Decide if you are going to use CONVECTION BAKE or
REGULAR BAKE. These cooking modes are for baking
or warming: using one, two, three or four racks. If you
are going to use Regular Bake turn the oven control
knob to the temperature used in the recipe.
To use Convection Bake, simply press the
CONVECTION Button located on the front
panel to start the Convection Fan.
Convection Bake is baking with a fan at the back
of the oven circulating the hot air in a continuous
pattern around the food. This circulating hot air
heats and browns the surface of the food more
effectively than in a standard oven. This allows
most foods to be cooked at lower oven tempera-
ture or in less time,
USING CONVECTION BAKE AND REGULAR BAKE
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