HOBART CR42 (01) PDF DOCUMENT

The following tools and materials are recommended:

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.

1. INSTALLATION RESTRICTIONS:

A.) If the HOBART CR42 is installed without the optional Backshelf Broiler (CB48), the range sides must be 6.00 in. (152.40 MM) from the wall and the range back may be flush with the wall.

B.) If the HOBART CR42 is installed with the optional Backshelf Broiler (CB48), the range and broiler sides must be 6.00 in. (152.40 MM) from the wall. The range and broiler back must be 1.00 in. (25.40 MM) from the wall.

2. SUPPLY CONNECTIONS MUST HAVE 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 the Floor Plan in the PDF 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/oven racks are level.

You can bank the HOBART CR42 with any combination of CR40 through CR58 range models. A banking strip (an 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 that 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 do not need to be raised to install the banking strip.

The oven and griddle on the HOBART CR42 have the following energy specifications:

Model	Preheat	Watts to hold
Oven (all models)	20 min to 450F	770
Griddles	7 min. to 350F	NA

MODEL	TOTAL KW	3 PHASE LOADING KW PER PHASE						NOM AMPS PER LINE									1 PHASE
		208/240 VAC			480 VAC			208 VAC			240 VAC			480 VAC			208 VAC	240 VAC	480 VAC
		L1-L2	L2-L3	L1-L3	L1-L2	L2-L3	L1-L3	L1	L2	L3	L1	L2	L3	L1	L2	L3
CR42	22.2	5.4	5.4	11.4	8.1	8.1	6.0	58.9	67.5	58.9	51.1	58.5	51.1	25.5	29.2	25.5	106.7	92.5	46.3
CR42 w/CB48*	27.4	13.3	8.1	6.0	8.1	8.1	11.2	82.3	90.0	58.9	71.3	78.0	51.1	35.0	29.2	35.0	131.7	114.2	57.1

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 and recovers fast.

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

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

The HOBART CR42 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.

When using the oven for the first time, open the damper wide. This releases fumes resulting from “burning in” the oven.

When baking or roasting products of high moisture content, be sure to open the damper wide enough to prevent steam from escaping around the door (which may discolor the oven finish). At all other times, the damper should be kept closed.

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.

When using the rack, make sure it is placed between the guide bars of the rack support to prevent tipping when the rack is pulled partially forward. When inverting the rack, turn it end-over-end so that the front cross bar is always below the top surface.

NOTE: Your range oven is equipped with an Air-Cushion® deck on which you can bake or roast with quality results. Simply load the deck the same as you do the oven rack.

PREHEATING: Set top and bottom oven switches to HIGH and the automatic temperature control to the desired point. A 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 switched on HIGH, the oven will reach 450F in about 18 minutes. Some oven operations require different amounts of top and bottom heat. Ratios are obtained by setting top and bottom oven switches at recommended positions. Regardless of the heat ratio needed, the oven should be preheated with both switches on HIGH for maximum speed. After preheating, set the top and bottom switches as required for the type of food product.

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 from the open door. Do not load small pans closer than three inches from the door. Close the door as soon as loading is completed. When loading your range oven, the capacity is: Meat, 60 lbs.; Bread, 10 1-lb. loaves; one 18″ x 26″ roll pan; or six 9″ pie tins.

TIMING: Follow timetables in baking and roasting charts or a standard cook book. Because your range oven is automatically controlled, “peeking” while foods are cooking is not necessary.

UNLOADING: When cooking is completed, turn the 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 operations, dull seasoned pans are recommended. Dull aluminum or tin baking sheets with shallow sides 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 ensures 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.

Because the HOBART CR42 Range Oven provides accurate, measured heat without the need for ventilation, meat shrinkage costs are cut 15% to 20%. For best results, follow these 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 36″ x 24″ griddle top on the HOBART CR42 is equipped with three thermostat controls, each with its own signal light, to individually heat one-third of the cooking surface. This permits simultaneous cooking of different foods at different temperatures or using the entire griddle at the same temperature.

Before initial use, the griddle surface must be seasoned. To do this, set the temperature controls to 400F, heat the griddle top for eight minutes then, with a cloth, spread a light film of unsalted cooking oil or fat over the surface. Two minutes later, wipe clean. Apply a second film of oil or fat. Wipe clean. The surface is now ready for use.

To use, simply set the dial at the recommended temperature, and allow the griddle to preheat (about 7 minutes to reach 350F). The signal light will go off when the pre-set temperature is reached. Then load and cook according to the recipe, turning foods halfway through cooking time unless the recipe specifies otherwise.

Cooking Tips:

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

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 on 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. Arrange utensils on the surface unit so that as much space as possible is covered to prevent heat loss.

The following guide is for griddling on the HOBART CR42. NOTE: Metal frames with or without covers may be used to keep fried eggs and omelettes in shape. Turn foods halfway through cooking time.

FOOD	TEMP.	TIME IN MINUTES	ADVANCE PREPARATION
MEATS & SANDWICH ITEMS
Hamburgers	350F	3-4	Prepare recipe, mold into patties, separate with waxed paper and refrigerate.
Cheeseburgers	350F	3-4	Hamburger patties are used. Slice Cheese.
Cheese Sandwich	375F	3-4	Keep butter at room temperature.
Ham Salad Sandwich	375F	3-4	Mix together, refrigerate.
Frankfurters	325F	2-3	Remove from can and cut in one-inch slices. Avoid slicing too far in advance because of the meat’s darkening. Slit edges to prevent curling.
Minute Steak (Sirloin Tip) Med.	400F	2-3
Club Steaks, inch thick med.	400F	3-5
Ham Steak, 3/4 inch	375F	3-4
Beef Tenderloin, Medium	400F	3-4
Boiled Ham	375F	3-4
Corned Beef Patties	350F	2-3	Refrigerate for best results. Form into patties – separate with waxed paper and refrigerate.
Bacon	350F	2-3
Canadian Bacon	350F	2-3
Sausage Links	350F	3-4
Sausage Patties	350F	3-4
EGGS
Scrambled	300F	1-2	Prepare recipe
Hard Fried	300F	3
Soft Fried	300F	2
Sunny-Side-Up	300F	2
OTHER
French Toast	350F	2-3	Prepare egg batter.
Pancakes	375F	2	Prepare recipe.
American Fried Potatoes	375F	3-4	Cook, season, and slice potatoes.
Potato Patties	375F	3-4	Cook, mash, and season potatoes, shape into patties, using 1/4 cup measure.

FOOD	PER LOAD	COOKING TIME (MIN.)	PER HR.
Hamburgers (2 1/2 oz., 3 1/2″)	65	3 at 350F	975+
Minute steaks (4 oz., 1/2″ thick)	24	4 at 350F	300+
Eggs, fried	65	3 at 300F	900+
Pancakes (4″)	40	3/4 at 375F	450+
Ham steaks (1-lb. tenderized, 1/2″ thick)	24	4 at 350F	325
Fried potatoes (blanched) servings	50-60	4 at 375F	750+
Hamburger buns (3 1/2″ split)	32	2 at 360F	640

For best results, balanced heat is most desirable. Therefore, when roasting, we suggest 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 the total weight and number of pieces in the load.

TYPE OF MEAT	CONTROL SETTING DEG. F	INTERNAL MEAT TEMP. DEG. F	MINUTES PER LB.
BEEF
Standing Rib 3 Rib 6-8 lbs.	300	Rare 140, Med. 160, Well 170	20, 25, 30
Standing Rib 7 Rib 20-25 lbs.	300	Rare 125, Med. 140, Well 150	13, 15, 17
Rolled Rib – 7 Rib 16-18 lbs.	250	Well 150	25
Rump or Chuck 18-23 lbs.	300	140-170	20-30
Round Rump – Shank Off 50 lbs.	300	140-170	12-16
LAMB
Leg 7-8 lbs.	300	180	30-35
Leg 15-20 lbs.	300	160	20-30
Shoulder Breast Stuffed	300	180, 175-180	40-45, 30-35
PORK
Ham Leg 15 lbs. / 25 lbs. / Boned 15 lbs.	350	185	30-35
Loin	350	185	–
Boston Butt	350	185	45-50
Cured Ham 20 lbs.	300	160	15-18
VEAL
Leg 16 lbs. / 25 lbs.	300	170	22, 18-20
Shoulder 15 lbs. / Rolled 10 lbs.	300	170	25, 35-40
Loin 10 lbs.	300	170	25-30
POULTRY
Chicken, Dressed 4-6 lbs.	250-300	190	35-40
Duck, Dressed 5-8 lbs.	300	190	25-30
Turkey, Dressed 14-19 lbs.	300	190	20-25
Turkey, Dressed 27-33 lbs.	300	190	15-20

Note: Data in this chart is of a general nature. Experience will, of course, dictate variations that best fit your requirements. When baking potatoes in the oven, use a single pan on the bottom deck only.

	PRODUCT	TEMP.	TOP SWITCH	BOTTOM SWITCH	TIME IN MINUTES
BREADS	Pan Bread	435	Med.	High	25-45
	Hearth Bread	435	Med.	High	25-45
	Corn Bread	400	High	Med.	20
PIES	Two Crust Pies (Fruit)	425	Med.	High	25-30
	Open Face Pie	400	Med.	High	20-30
	*Pumpkin Pie	375	Med.	Med.	20-25
	*Custard Pie	375	Med.	Med.	20-25
	Meringue Pie (Browned)	450	High	Off	5
	Pie Shells	400	Med.	Low	12
ROLLS & BISCUITS	Parker House Rolls	400	High	Med.	18
	Whole Wheat Rolls	400	High	Med.	18
	Danish Rolls	375	High	Med.	10
	Sweet Rolls	375	High	Med.	10
	Tea Biscuits	375	High	Med.	20
CAKES	Cup Cakes	400	Med.	Low	20
	Layer Cakes	350	Med.	Low	20
	Loaf Cake	350	Med.	Low	40-45
	Angel Cake	300	Med.	Low	40-45
	Baked Apples	300	Low	Low	60

*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.

Follow these procedures for cleaning the exterior, griddle top, and range oven.

The front surface is stainless steel, while sides and back are Permalucent grey enamel.

Waxing: Before using your range for the first time, apply a liberal coat of wax-base polish or any hard, glossy finish that protects surfaces from dirt and excessive wear. This will make future cleaning easier.

Washing: Clean all exterior surfaces daily, using a damp cloth and a mild soap or detergent. Where surfaces have been polished, use the cloth lightly; hard rubbing will remove the polish. Follow with another clean, damp cloth, then dry. This daily treatment will ward off grease accumulation.

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. As soon as the surface is dry, touch up with wax.

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.

The griddle surface should be scraped with a wire brush (or flexible spatula) after each use.

Once daily or more often when necessary, thoroughly wipe out the grease trough on the griddle-top range to promote good drainage. Once daily, or more often if required, remove the spillage drawer, empty it, and wash it the same as any ordinary utensil. NOTE: Do NOT line grease drawers with heat reflecting foil.

Once weekly (or more often when necessary) clean the surface with a griddle stone. Add a little grease and rub with the grain of the metal while the surface is still warm. Avoid steel wool, which may damage the surface, and particles may get into food. After each thorough cleaning, griddle surfaces should be re-seasoned.

After each use, prop the oven door slightly ajar (using a non-combustible object) until the chamber cools. Remove spillage or grease spatterings with a damp cloth.

Daily, clean the oven exterior to prevent grease accumulation.

Once weekly, clean your oven thoroughly with a mild soap or detergent solution. Make sure that 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 operations, a non-etching, non-alkaline, non-abrasive chemical cleaner should be used. Some of these are Liqua Clean, Super-Glow, Oakite No. 80A, Divolume, and Tex A. C. These are to be used in a water solution. Care should be taken to maintain the concentration of the solution well below 25%. Avoid the use of strong caustic cleaners such as lye, soda ash, or ammonia.

Scrape dirt and carbon from the top, sides, and bottom of the oven throat to assure 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.