Equipment - Cooking

Broilers

Char Broilers image | printable page

Principle Uses

Quick cooking of larger quantities of raw portions

Surface browning of cooked foods

Special Characteristics

Radiant heat

Direct contact with metal grill

Hot grill marks food with distinctive pattern

Grease from food creates smoke which gives food a distinctive flavor

Operating Hints

Areas of grill may be at different temps to simultaneously cook foods of different characters

Heat adjusted by knobs and distance

Very fatty foods cause flare ups and fires

While in use, may be cleaned with a wire brush

Coat grill and food with a thin coat of oil to prevent sticking

Cleaning

Scrape and wirebrush cool grill daily

Apply thin coat of oil to a clean grill

Remove catch tray and clean daily

Wipe controls and outside surfaces

Clean with hot detergent solution

Cooking Index

Overhead Broiler image | printable page

Principle Use

Quick cooking of larger quantities of raw portions and surface browning of cooked foods

Special Characteristics

Larger and separate from the range, otherwise similar to a salamander

Operating Hints

Preheat for 15 minutes

Check for excess grease during cooking to prevent flareups or fires

Wipe up spills immediately

Cleaning

Scrape off burned on food

Wipe inside and out daily

Avoid harsh chemicals and abrasives

Cooking Index

Salamander image | printable page

Principle Use

Quick cooking of small quantities of raw portions

Surface browning of cooked foods

Special Characteristics

Cooks by radiant heat from above

Gas or electric power

Has range top option

Temperature adjustable by knob or distance from heat source

Grease catcher NOT built in

Operating Hints

Preheat for 15 minutes

Check for excess grease during cooking to prevent flareups or fires

Wipe up spills immediately

Cleaning

Scrape off burned on food

Wipe inside and out daily

Avoid harsh chemicals and abrasives

Cooking Index

Fryers

Conventional Deep Fat Fryer image | printable page

Principle Uses

Cooking foods by immersion in hot oil

Alternative Uses

Cooking small quantities of food

Special Characteristics

Gas or electric power

Sizes from counter units to large commercial doughnut fryers

Fat is at 325 - 360 degrees F for most foods

Kettle may have removable insert or drain valve

May have automatic basket lift or bell signal

May have single or twin baskets

Operating Hints

Cover coils with fat but do not overfill as hot fat expands

Baskets half full or less

Foods must be dry to prevent dangerous spatter

Salt foods after cooking and draining as salt damages oil

Cleaning

Turn fryer off and strain warm fat through a filter

Drain fat and store

Fill unit with water and detergent and bring to a boil

Boil 15-20 minutes, drain and rinse

Dry baskets and kettle before refilling

Coil may be cleaned with a soft brush or deposit burned off at low temperature

Wash and dry exterior using a detergent solution and a soft dry cloth

Remember that restaurant fires often start from grease collected near the fryer

Cooking Index

Tilting Fry Pan image | printable page

Principle Uses

Known as the most versatile piece of equipment in the kitchen it can be substituted for kettles, griddle, oven or bain-marie

Special Characteristics

A flat bottomed kettle with a hinged cover

Sizes vary in capacity from 23-40 gallons and in dimensions from 16X40 to 36x62 and up to 40 inches deep

Gas or electric power

Operating Hints

Operated as if it were the equipment being substituted for such as kettle, griddle, or oven

Cleaning

Turn off and flush immediately with warm, soapy water

Loosen particles using a soft brush

Drain and rinse thoroughly

Sanitize

Check drain screen/grate

Flush drain thoroughly

Cooking Index

Griddles

Griddle image | printable page

Principle Uses

Short order cooking of larger quantities of foods

Special Characteristics

A slick, level surface

May be separate or part of range top

May be gas or electric

Usually equipped with removable trays to catch excess grease and food particles during use

Operating Hints

Surface must be "seasoned" until a slick coating is formed before use

Form slick coating by preheating to 300 degrees F and wiping on a thin coating of unsalted shortening with a clean, dry cloth. Let stand 2 minutes. Repeat process until surface is slick

During use, dull spots can be restored with a clean shortening saturated cloth

Never throw cold water or ice on a hot grill--it may warp

Do not use pots and pans on the grill

Take care not to mar the surface when scraping or cleaning

Areas may be set at different temperatures for simultaneous cooking of various foods

Cleaning

Avoid abrasives and products dangerous to food

Clean after each use

First, cool and scrape with stiff spatula

Second, scrub with pumice or screens with the grain of the surface

Third, wipe residue away with a damp cloth

Remove trays, empty, wash and replace

Use a mild detergent solution to clean controls and outer surfaces

Re-season the cooking surface

Cooking Index

Ovens

Combi Oven image | printable page

Principle Uses

Customizing the cooking process to fit exact product needs in order to produce the ideal result

Special Characteristics

Heat and steam preparation can be done in one appliance without interruption

Steam convection, hot air convection or heat steam (combi) modes are possible

Operating Hints

Preheat for hot air or combi modes

Non pressure steaming without thermostatic control or preheat

Open door slowly after steaming to prevent burns

Timer shuts down unit when period expires

Power failure shuts down unit--wait five minutes to restart

Timer, temperature and mode can be altered during cooking period

Use hot air mode at 50-75 degrees F less temperature and expect less time needed

General

Any sequence of modes is possible. Some are recommended:
Meats - steam, combi ( steam seals pores immediately resulting in a juicier product, while heat - steam causes crusting yet discourages shrinkage)

Baking pastry - hot air, combi (provides slower, more even browning)

Crisp-crusted breads - combi, hot air

Any product that needs humidity - steam, then hot air and combi as needed

Experience is the best teacher re: sequencing of modes. But preheating, even distribution of loads and appropriate temperatures are a must.

Steam- Setting / temperature in cavity must be below 230 degrees for steam mode. Preheat 1-2 minutes until window is misted over. Stewing, steaming, poaching, simmering methods and thawing, reheating or canning are done in asteam mode.

Hot Air-Temperatures are generally set 50-75 degrees F lower than with conventional ovens. Generally, cooking times will be shorter by 1/3/ Light or very moist mixtures may be disturbed - use less moisture or deeper forms to compensate. Baking and roasting are done in the how air mode.

Combi- Has the advantages of steam (shorter cooking times and less shrinkage) as well as those of hot air (intense aroma and appetizing color). Steaming, braising, roasting, baking, thawing and reheating are done in the combe mode.

Cleaning

Flush system daily to maintain steam generator

Chemicals may be applied to cavity as needed (rinse thoroughly before resuming operation)

Cavity is self draining, flush thoroughly as needed

Exterior and glass should be maintained as with other appliances

Cooking Index

Convection Oven image | printable page

Principle Uses

Large quantities of food

Roasting

Baking

Oven frying

Special Characteristics

Dry heat

Air circulated by fan

Food placed on racks in pans

Racks are closely spaced

Browns and dries rapidly

Uses lower temperatures than standard

Uses less time than standard

May damage delicate items

Operating Hints

Turn fan on

Subtract 50 degrees from standard temperature

Decrease time by one third

Learn from experience

Blow down and leave doors open between shifts

Cleaning

Wipe wet spills promptly

Loosen dry spills with spatula or wire brush

Carbonize hard spills with salt at 500 degrees F

Use detergent solution, rinse and cloth dry

Avoid harsh chemicals

Cooking Index

Conventional Oven image | printable page

Principle uses

Roasting

Baking

Finishing

Special Characteristics

Dry heat

Natural convection

Food placed on rack in pans

Racks are widely spaced

Operating Hints

Preheat at desired temperature

Load with two inches or more around pans

Avoid unnecessary opening of door

Cool down and leave door open between use

Cleaning

Wipe wet spills promptly

Loosen dry spills with spatula or wire brush

Carbonize hard spills with salt at 500 degrees F

Use detergent solution, rinse and cloth dry

Avoid harsh chemicals

Cooking Index

Cook Hold Oven image | printable page

Principle Uses

Roasting large pieces of meat and poultry

Braising less tender cuts

Other long-cooking items

Special Characteristics

Electrically powered

Sealed door keeps humidity at 95 - 100%

Low temperatures reduces shrinkage

Does not require exhaust hood or outside venting

Meats and poultry are placed directly on racks

Hold foods safely for up to 12 hours

Operating Hints

Cooking continues for about one hour as temperature decreases for holding

Cooking from frozen state requires an additional 90-120 minutes

Refer to manufacturer's guide for specific foods

Cleaning

Detergent, solution, rinse, and cloth dry

Never flood or steam clean

Avoid harsh chemicals

Deck Oven image | printable page

Principle Uses

Baking

Roasting

Alternative Uses

Oven frying

Braising

Finishing

Special Characteristics

Dry heat

Natural convection

Intense bottom heat

Not suitable for delicate items

Operating Hints

Preheat at desired temperature

Load with two inches or more around pans

Avoid unnecessary opening of door

Cool down and leave door open between uses

Cleaning

Wipe wet spills promptly

Loosen dry spills with spatula or wire brush

Carbonize hard spills with salt at 500 degrees F

Use detergent solution, rinse and cloth dry

Avoid harsh chemicals

Cooking Index

Microwave Oven image | printable page

Principle Uses

Reheating

Tempering

Individual portions of foods

Alternative Uses

Cooking small quantities of food

Special Characteristics

Energy waves cook food more quickly than standard ovens

Browning normally does not occur

Metal containers may damage unit

Misuse poses radiation danger

Operating Hints

Learn techniques specific to certain foods

Use proper, non-metal containers

Stand arm's length from an oven in operation

Switch oven off before opening the door

Cleaning

Wipe spills promptly

Use detergent solution, rinse and cloth dry

Avoid harsh chemicals

Cooking Index

Ranges

Electric Range image | printable page

Principle Uses

Surface cooking with pots and pans for sauteeing, pan frying or broiling, braising, stewing and simmering

Special Characteristics

Coil or solid top surfaces

No pilot light

Coils may require preheating

Coils are slower to respond to heat controls

Simmer set control for hot top

Operating Hints

Use with adequate ventilation

Preheat solid tops

Solid tops take too long for heating large volumes and may scorch food

For efficient heat transfer cover as much of surface as possible with pots and pans

For moist heat methods cover pots and pans to retain liquid and shorten cooking times

Do not allow handles to protrude

Avoid spills and boilovers which may damage open burners or coils

Use dry pot holders

Lift lids away from you

Cleaning

Wipe spills promptly

Clean daily using detergent solution

Rinse and dry washed surfaces

Avoid harsh chemicals and abrasives

Never pour water on top to cool or wash surfaces

Cooking Index

Gas Range image | printable page

Principle Uses

Surface cooking with pots and pans for sauteeing, pan frying or broiling, braising, stewing and simmering

Special Characteristics

Open burner or solid top surfaces

Pilot light

Instant heat control with open burners

Simmer set valve for hot top

Operating Hints

Use with adequate ventilation

Solid tops take too long for heating large volumes and may scorch food

For efficient heat transfer cover as much of surface as possible with pots and pans

For moist heat methods cover pots and pans to retain liquid and shorten cooking times

Do not allow handles to protrude

Avoid spills and boilovers which may damage open burners or coils

Use dry pot holders

Lift lids away from you

Strike match before turning on gas supply when lighting

A yellow flame indicates burners need cleaning or adjusting

Cleaning

Wipe spills promptly

Clean daily using detergent solution

Rinse and dry washed surfaces

Avoid harsh chemicals and abrasives

Soak burners in detergent solution, wire brush to remove clogged ports, rinse and dry

Cooking Index

Induction Cooker image | printable page

Principle Uses

Hi tech alternative to portable electric or butane burners

Special Characteristics

Ceramic cooking surface

Energy provided by high frequenct radio waves

Instant heating up to 410 degrees F at 90% efficiency

Safer and more economical than coils or butane

Operating Hints

Requires proprietary cookware for best results

Has both warm and cook functions

Draws up to 1500 W of power from a standard 120 V outlet - one per outlet max

Pans must be centered and contact "burner" sufficiently to activate energy transfer

If a magnet sticks to a pan, it may be induction compatible, but may not be induction efficient

Pans must not contact frame during heat or while they are still hot - unit will be damaged

Do not use aluminum foil for cooking

Do not use outdoors

Buzzer sound indicates overheating

Pace makers may be affected

Cleaning

Ceramic surface and stainless steel housing may be wiped clean with a damp cloth

Water entering air entrance / outlet will damage unit

Harsh chemicals / abrasive will damage unit - use a metal liquid cleaner to remove tough stains

Cooking Index

Steamers

Compartment Pressure Steamer image | printable page

Principle Uses

Cooking or reheating foods by direct contact with super heated steam

Special Characteristics

Steam is generated from a boiler

Cooking and reheating times are substantially reduced

Operating Hints

Cooking begins when all air has been discharged from compartment

Manually release pressure at the end of cooking period

Use caution to remove food when pressure returns to zero

The compartment must have a tight gasket seal to function properly

Cleaning

Daily with mild detergent solution

Remove grates and make sure drain is not obstructed

Scrub gasket and check for hardening or damage

Leave door ajar when not in use to prevent damage to gasket

Cooking Index

Convection Pressureless Steamer image | printable page

Principle Uses

Cooking or reheating foods by direct contact with steam

Special Characteristics

Steam at 212 degrees F is circulated by a fan

Automatic or manual timing of cooking

Door may be opened (cautiously) at any time

Operating Hints

Preheat for more predictable results

Cleaning

Daily with mild detergents, wash, rinse and dry

De-lime as needed

Check gaskets and drains daily

Replace gaskets when damage or leaking is observed

Cooking Index

Steam Jacketed Kettle Steamer image | printable page

Principle Uses

Braise, boil or simmer foods

Special Characteristics

Size from 10 quarts to 200 gallon

Steam enters jacket and condenses, conducting its heat through the wall to the food being cooked

Electric or gas models with self contained steam generators

Safety valve releases excessive pressure

Gauge glass indicates water level

May have tilting mechanism for removing cooked product

Operating Hints

Preheating empty kettles will result in sudden pressure release

Cleaning

Open drain valve

Scrub inside and out with a brush and detergent solution

Rinse and dry

Clear drain screen

Cooking Index