HOBART CR56 (01) PDF DOCUMENT

To conserve energy when using your HOBART CR56, please follow these guidelines:

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

2. Don’t oversize 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 required cooking temperature for specific food – not higher.

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

The HOBART CR56 range oven (Model CN40) is a spacious, automatic, all-purpose 1-pan oven, suitable for all baking and roasting operations. The temperature control ranges from OFF and 200 to 500F. For exclusive baking purposes, ovens designed for baking should be employed.

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 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 end-over-end so that the front cross bar is always below the top surface.

NOTE: Your HOBART CR56 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.

Set the 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 switches on HIGH, the oven will reach 450F in about 18 minutes. While waiting for the oven to preheat, load food products into pans of the proper size and weight.

NOTE: Some oven operations require different amounts of top and bottom heat. For example, a white layer cake requires HIGH bottom, LOW top 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 HOBART CR56 range oven, let these capacity figures guide you: Meat, 60 lbs.; Bread, 10 1-lb. loaves; one 18″ x 26″ roll pan; or six 9″ pie tins.

Unloading:

When cooking is completed, turn the oven switches to OFF. Open the door and start unloading. Leave the door slightly ajar (propped 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. It is not economical to bring heavy pans to oven temperature. 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 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.

Because your HOBART CR56 Range Oven provides accurate, measured heat without need of ventilation, meat shrinkage costs are cut 15% to 20% with a resulting increase in servings per pound. 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.

Each 12″ x 24″ Hotplate Section is controlled by its own automatic thermostat switch, offering temperature selection from 250F to 850F. An insulating spacer between Hotplate Sections permits flexible, independent operation of each at the same or different temperatures, providing you with selective heat control for general hot-top work: sauteing, braising, pan frying and skillet work. Do not use for general griddling work. Do not line grease spillage drawers with heat-reflecting foil.

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

Approximate temperatures at various dial settings are as noted below:

Round Calrod® hotplates furnished in lieu of 8¾” French Hotplates on 208 and 240 VAC models are controlled by infinite heat switches.

Typical cooking operations described below require quick changes from High to Low heats. With the versatile HOBART CR56 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: Frying in a Small Amount of Fat – Heat fat in a frying pan on high heat. When the fat is hot, switch to low heat and add food. Brown one side, turn and brown on the second side. A flat-bottomed pan is recommended for sauteing. If a warped pan is used, food will be browned unevenly.

Pan Broiling: Cooking Meats in Frying Pan – 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: Browning Meat in a Small Amount of Hot Fat, then cooking 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 till the food reaches cooking temperature, then switch to low heat for the slow cooking that produces tender foods. (Meats can also be braised in the oven, with a covered pan, after browning on the surface unit.)

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. If you are following a recipe, start timing when food reaches the boiling point. On French hotplates, stockpots of over 5-gal. capacity are not recommended for continuous use.

Vegetable Cookery: Requires very small amounts of water. Two cups is enough for ten pounds of potatoes if the utensil has a tight-fitting lid. More water wastes time and electricity and soaks out valuable food contents. When the contents of a pot reach boiling, turn the switch to a lower temperature setting. Remember the boiling point of water is 212F. You can’t get it any hotter, no matter how much heat is applied.

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. This prevents heat loss around the sides of the utensil and prevents food from sticking and scorching.

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.

*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.

NOTE: Data in this chart is of a general nature. Experience will, of course, dictate variations that best fit your requirements.

The front surface of your HOBART CR56 range has been finished with stainless steel. Sides and back are finished in Permalucent grey enamel (or stainless steel where specified).

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 cloth lightly; hard rubbing will remove polish. Follow with another clean, damp cloth, then dry. This daily treatment will ward off grease accumulation, which may form a hard-to-remove stain if left on too long.

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.

Marred Surfaces: If the surface should accidentally be marred, restore it to its original beauty with a Permalucent Touch-Up Kit available through your commercial equipment dealer.

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 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 the same as any ordinary utensil.

French Hotplates can be kept clean by allowing to cool and then scouring with a damp cloth and mild abrasive. If spillage has carbonized on the surface, remove with fine steel wool, then rinse and wipe dry.

Spillage Drawers should be wiped frequently with a damp, soapy cloth, rinsed and wiped dry.

NOTE: Do NOT line grease drawers with heat reflecting foil.

After each use, prop the oven door slightly ajar (using a non-combustible object) until the chamber cools. Moisture and odor will quickly disappear. 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 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.