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the rear of the range. It is recommended that the flue gases be ventilated to the outside of
the building through a ventilation system installed by qualified personnel.
From the termination of the flue to the filters of the hood venting system, a minimum
clearance of 18" (457 mm) must be maintained.
Information on the construction and installation of ventilating hoods may be obtained from
the standard for the "Removal of Vapors from Commercial Cooking Equipment”, NFPA
No. 96 (latest edition), available from The National Fire Protection Association,
Batterymarch Park, Quincy, MA 02269.
OPERATION
WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN
OPERATING, CLEANING OR SERVICING THE RANGE.
CONTROLS
THERMOSTAT DIAL
Allows operator to regulate oven temperature from low to 500° F (260° C)
(OPTIONAL) GRIDDLE BURNER KNOB
Regulates gas flow to the griddle. To increase heat, turn knob counterclockwise, to
decrease heat, turn knob clockwise.
BEFORE FIRST USE
Griddle Seasoning (
optional models
)
CAUTION: This griddle plate is steel, but the surface is relatively soft and can be scored
or dented by the careless use of a spatula or scraper. Be careful not to dent, scratch, or
gouge the plate surface. Do not try to knock off loose food that may be on the spatula by
tapping the corner edge of the spatula on the griddle surface.
A new griddle surface must be seasoned to do a good cooking job. The metal surface of
the griddle is porous. Food tends to get trapped in these pores and stick; therefore, it is
important to “season” or “fill up” these pores with cooking oil before cooking. Seasoning
gives the surface a slick, hard finish from which the food will release easily.
To season, heat griddle top section at a low burner setting. Pour one ounce of cooking oil
per square foot of surface over the griddle top section. With an insulated cloth, spread the
oil over the entire griddle surface to create a thin film. Wipe off any excess oil with an
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