HOBART CR41 (01) PDF DOCUMENT

The following tools and materials are recommended for the HOBART CR41:

Screwdrivers (phillips head and slotted head or a combination Phillips-head screwdriver/nutdriver).

An assortment of common hand tools and accessories of the type used to service electro-mechanical equipment.

A Carpenter’s level.

The following installation restrictions apply to the HOBART CR41:

A.) For a range without the optional Backshelf Broiler (CB48) installed, the range sides must be 6.00 in. (152.40 mm) from a wall. The back of the range may be flush with the wall.

B.) For a range with the optional Backshelf Broiler (CB48) installed, the range and broiler sides must be 6.00 in. (152.40 mm) from a wall. The range and broiler back must be 1.00 in. (25.40 mm) from a wall.

Supply connections must have a minimum temperature rating of 75°C (167°F).

Choosing a Location:

Attach legs/casters per instructions contained in the appropriate package. Caution: Elevate the range in an upright position for this purpose. Never place the range on its back or side. Place the range in position (see Floor Plan for spacing restrictions) with the conduit entering the opening in the base. If legs, casters, or an adaptor are purchased, attach them first before locating the range. Install so that the conduit can be placed into the bottom entrance.

Leveling:

Using a spirit level, adjust the legs until the surfaces and oven racks are level.

You can bank any combination of CR40 through CR58 range models, which includes the HOBART CR41. A banking strip (inverted V-shaped channel approximately 22″ long) is provided for this purpose and should be used when ranges are to be banked close together to deflect grease which falls between ranges.

To install the banking strip, move the ranges as close together as possible. With the open end of the channel downward, force the hooked flanges under each of the adjacent range hotplates until the banking strip locks over the flanged sides of the adjacent ranges. The surface units need not be raised to install the banking strip.

1. Purchase properly sized equipment for your operation: don’t oversize or undersize.

2. Don’t oversize the ventilating system. Use the size that will provide optimum air flow.

3. Turn off unused equipment.

4. Reduce thermostat settings in slack periods since electric equipment heats up, recovers fast.

5. Preheat only to the required cooking temperature for specific food, not higher.

6. Adjust menu patterns and cooking and baking schedules for optimum equipment use.

The HOBART CR41 range oven is a spacious, automatic, all-purpose 1-pan oven, suitable for all baking and roasting operations. The temperature control ranges from OFF, 200 to 500F.

Damper Control Lever: When using the oven for the first time, open the damper wide to release fumes from “burning in” the oven. When baking or roasting products with high moisture content, open the damper wide enough to prevent steam from escaping around the door. At all other times, the damper should be kept closed.

Oven Rack: When baking or roasting on one level only, remove the rack and place food pans directly on the oven deck. When using the rack and deck at the same time, rotate foods halfway through the cooking cycle. Ensure the rack is placed between the guide bars of the rack support to prevent tipping. When inverting the rack, turn it end-over-end so the front cross bar is always below the top surface. The oven is equipped with an Air-Cushion® deck which can be used for baking or roasting.

Preheating: Set top and bottom oven switches to HIGH and the automatic temperature control to the desired point. The signal light will flash on to indicate the oven is in operation and will go off when the preset temperature has been reached. Keep the oven door closed during preheating. With both switches on HIGH, the oven will reach 450F in about 18 minutes.

Loading: When the oven signal light goes OFF, the oven is ready for loading. This should be performed as quickly as possible to reduce heat loss. Do not load small pans closer than three inches from the door. Close the door as soon as loading is completed. The oven capacity is 60 lbs. of meat, ten 1-lb. loaves of bread, one 18″ x 26″ roll pan, or six 9″ pie tins.

Timing: Follow timetables in baking and roasting charts or a standard cook book recipe. Since the oven is automatically controlled, “peeking” while foods are cooking is not necessary.

Unloading: When cooking is completed, turn oven switches to OFF. Open the door and start unloading. Leave the door slightly ajar (prop open) to air out any remaining vapors. Wash off any surface stains around the door or on the finish.

Oven Utensils: Select pans of medium or light weight. For baking, dull seasoned pans are recommended. Dull aluminum or tin baking sheets with shallow or no sides give the most evenly-browned products. Meats should be roasted in an open shallow pan deep enough to catch all the gravy.

Staggering Pans: Staggering pans insures proper heat circulation. One pan should never be directly below another; pans should not touch each other or the walls of the oven. After turning the current completely off, use stored oven heat for making melba toast, baking apples, souffles, and other light oven operations.

For best results, follow these simple roasting suggestions:

Select tender cuts of meat. Wipe with a clean damp cloth and season with salt and pepper, if desired. Place (fat side up) on a rack in an open shallow roasting pan. Insert a meat thermometer so that the center of the bulb reaches the center of the largest muscle but does not rest in fat or on bone. Do not cover or add water. Roast at a constant, low oven temperature, 250-350F, depending on the kind of meat and size of roast. Roast only to the desired degree of doneness.

The HOBART CR41 has the following top configuration:

2 – 12″ x 24″ plates

2 – 8 3/4″ round French hot plates

This setup is for sauteing, braising, pan frying, and skillet work.

Note: You can substitute Calrod® hotplates for French hotplates at no extra charge on 208 & 240 VAC models.

12″ x 24″ Hotplates:

Each 12″ x 24″ Hotplate Section is controlled by its own automatic thermostat switch, offering temperature selection from 250F to 850F. Do not use for general griddling work. Do not line grease spillage drawers with heat-reflecting foil. Approximate temperatures at various dial settings are as noted below:

When ready to use, wipe the surface clean. Position utensils to cover as much of the Hotplate Section as possible. Set control at desired dial setting. A signal light will flash on and go off automatically when the pre-set temperature is reached.

Round 8 3/4″ French Hotplates:

These are designed for bulk cooking and stock-kettle work (up to 20-qt. stockpots or 9-10″ dia. pans). Stockpots over 5-gallon capacity are not recommended for continuous use. On 208/240 V models, these are controlled by infinite heat switches. On 480 VAC models, they are controlled by a 3-heat-indicating pull switch with Hi, Med., Low & Off.

Cooking Tips:

With versatile range tops, you can maintain different sections at different temperatures and just shift utensils from one section to another when you wish to change the speed of cooking.

Sauteing: Heat fat in a frying pan on high heat. When fat is hot, switch to low heat and add food. Brown one side, turn and brown the second side. A flat-bottomed pan is recommended.

Pan Broiling: Heat a frying pan on high heat. Rub the hot pan lightly with fat or suet to prevent meat from sticking. Add meat and brown on one side. Turn and brown the second side. Pour off fat as it accumulates.

Stewing: Brown meat in a small amount of hot fat, then cook with liquid in a covered utensil. Season meats and dredge in flour, if desired. Brown in hot fat and add liquid. Leave on high heat until the food reaches cooking temperature, then switch to low heat for slow cooking.

Stock Kettle Work: Use a high temperature setting to start food boiling. Use high heat only until steam flows freely from the edge of the utensil cover, then switch to a low heat to continue cooking.

Cost-Cutting Hints:

Vegetable Cookery: This requires very small amounts of water. Two cups is enough for ten pounds of potatoes if the utensil has a tight-fitting lid. When the contents of a pot reach boiling, turn the switch to a lower temperature setting.

Surface Utensils: Select utensils with flat bottoms, straight sides, and tight-fitting lids. Utensils should be as light as possible but heavy enough to hold their shape under constant use. Arrange utensils on the surface unit so that as much space as possible is covered to prevent heat loss.

EXTERIOR:

The front surface is stainless steel. Sides and back are Permalucent grey enamel or stainless steel.

Waxing: Before first use, apply a liberal coat of wax-base polish to protect surfaces from dirt and wear.

Washing: Clean all exterior surfaces daily with a damp cloth and mild soap or detergent. For polished surfaces, use the cloth lightly to avoid removing the polish. Follow with a clean, damp cloth, then dry.

Grease Stains: Remove with a damp cloth and mild non-abrasive scouring powder. Rub lightly until the stain is gone. Follow with a clean, damp cloth, then dry. Touch up with wax once dry.

Polished Steel Surfaces: Clean with a damp cloth and polish with a soft dry cloth. Remove discolorations with a non-abrasive cleaner.

Knobs and Switches: Wash, dry, and polish with a soft cloth. Avoid gritty soaps or harsh cleaners.

RANGE TOP:

The hotplate surface should be scraped with a wire brush or flexible spatula after each use. Once daily, or more often if required, remove the spillage drawer, empty it, and wash it like any ordinary utensil. French Hotplates can be kept clean by allowing them to cool and then scouring with a damp cloth and mild abrasive. If spillage has carbonized, remove it with fine steel wool, then rinse and wipe dry.

RANGE OVEN:

After each use, prop the oven door slightly ajar with a non-combustible object until the chamber cools to allow moisture and odor to disappear. Remove spillage or grease spatterings with a damp cloth.

Daily: Clean the oven exterior to prevent grease accumulation.

Once weekly: Clean the oven thoroughly with a mild soap or detergent solution. Ensure switches are OFF and the oven chamber is cool. Remove the rack and deck by pulling them straight out. Wipe the oven interior with a damp, soapy cloth, follow with a clear rinse, and dry. For exceptionally stubborn cleaning, a non-etching, non-alkaline, non-abrasive chemical cleaner can be used. Avoid strong caustic cleaners like lye, soda ash, or ammonia. Scrape dirt and carbon from the top, sides, and bottom of the oven throat to ensure proper closing of the door. Dust off the frame of the upper heating unit with a clean soft cloth. When the oven is clean and dry, replace the rack and deck.

For best results, balanced heat is most desirable. Therefore, when roasting, it is suggested that you set both Oven Switches on HIGH, with the Temperature Control at the indicated setting. Measured top heat provides excellent coloring and a caramelized finish to meats, but where a seared or browned appearance is not desired (as in roasting fowl), the upper Oven Switch should be set to MEDIUM, LOW, or OFF.

NOTE: Tabular data is of a general nature. Many factors such as size of bone, thickness of meat, temperature at time of roasting, etc., must be considered by the chef. Pan selection and cooking time are governed by total weight and number of pieces in load.

Note: Used when crust and filling are baked as a unit. When crust is prebaked and filling only is to be baked, most bakers use a temperature of approximately 250F. When baking potatoes in the oven, use a single pan, bottom deck only. Data in this chart is of a general nature. Experience will, of course, dictate variations that best fit your requirements.