Garland S680 SERIES Installation, Operating And Service Instructions - Product Application
Part # P153 (11/06)
Page 14
PRODUCT APPLICATION
The top of the range is designed for flexibility and the
preparation of numerous types of products.
Griddles
Griddle tops are designed to have food cooked directly
on the surface. Do not put pots or pans on the griddle
surface as this will scratch or nick the surface and will
result in improper cooking or sticking of the product.
Never salt food over the griddle since this will build up
gummy residue making it difficult to clean.
Avoid hitting the surface of the griddle with the edge of a
spatula, since this will cause nicks. The most frequently used
temperatures are 300° F to 350° F (149° C to 177° C). After
one firing, the griddle plate will discolor. This is normal and
will not affect cooking performance.
Solid Hot Tops
Recommended where long term stock pot cooking is
required for soups, sauces, or stocks. Pots can be placed
anywhere on the hot top. The maximum recommended
stock pot size is 12” (305mm) diameter.
The recommended pre-heat time is 30 minutes. This
will thoroughly saturate the plate. Pots must have flat
bottoms for maximum contact with the hot surface.
Roasting pans with straps should never be used on a
hot top since only the straps touch the surface and heat
transfer will be minimal.
Preparation of soups, stocks, or sauces are done on the
hot top where slow even cooking is desirable. Heating
larger quantities of food can be done more efficiently than
heating small quantities. Pots and pans should be covered
whenever possible to reduce the energy consumption.
High acid sauces, such as tomato should be cooked in
stainless steel vessels rather than aluminum since stainless
steel will not react chemically. Light colored sauces may
be discolored by the aluminum especially if stirred with
a metal spoon. Salty water may pit aluminum if used
frequently.
Sealed Hotplate (SS/SU Models)
All-purpose sealed top elements provide and easy-clean
top. They are intended for broiling, sauté, and other
range top cooking.
Operation practices are very important for efficient use
of these elements:
1. Pot bottoms must be flat. This increases the heat
transfer to the pot. Do not use pots with convex
bottoms or concave bottoms with more than 1/32”
(1mm) concave.
2. Use pots with the same diameter as the element
where possible. This will reduce heatup time.
3. Do not preheat the element. Elements are protected
with a high limit, which will automatically reduce
the element to a lower power. It will increase heatup
time if this occurs.
4. Use a lid on pots when boiling water.
Standard Ovens
The temperature is automatically controlled by the
thermostat so satisfactory cooking can be repeated. For
best performance the following instructions should be
followed:
Grid shelves: There are three shelf positions. The shelf
position is governed by the size of the product cooked.
Always push the shelf back into the oven until it pops
making contact with the rear of the oven.
Tray size: A cake tray may be used on each shelf. Single
trays or dishes must not be allowed to overhang the shelf
in any direction, since this will adversely affect the heat
circulation.
Loading: Allow at least 45 minutes after turning the
oven on from cold, with the thermostat at the desired
temperature before loading the oven. Put the food in
quickly and close the oven door.