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Electric Ranges - 14164_83
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two-compartment oven section makes up the body of the range. Dial temperature control knobs are mounted on the   body   directly   adjacent   to   each   section.   The temperature control knobs for the ovens are located directly to the right of each oven compartment. Type C Type C (fig. 4-6) is found on small ships and private messes  where  small  galleys  with  limited  space  are found. This type of range consists of a griddle on the left side and hot plates on the right side with a single oven located in the body of the range. This type of range is also available with a single griddle top and single oven compartment. Dial  temperature  control  knobs  are mounted on the body directly adjacent to each section. Control knobs for the oven compartment are located to the  right  of  the  oven  compartment. Operation of Surface Units When operating the surface unit, use the control knob or thermostat setting at maximum heat only to heat food to cooking temperature or to bring water to a boil, then reduce the control knob setting to the heat required by  the  food  being  cooked.  Using  more  heat  than necessary is not only a waste of power but produces inferior food. Do not leave the surface unit turned on when not in use. When steaming food, keep cooking utensils covered. The food will stick and burn if left uncovered and power will be wasted. Figure  4-6.—Type  C  electric  range. Care and Cleaning Keep  the  range  surface  units  clean  and  avoid spilling  grease  under  the  edges  of  the  hot  plates. Remove and clean drip pans after each use. To  clean  the  surface  units  follow  the  cleaning procedures used for griddles and the manufacturer’s technical manual for your range. To clean the oven compartment use the procedures recommended by the manufacturer’s technical manual or the cleaning procedures posted near the range. ELECTRIC FOOD MIXER Electric food mixers are used for an infinite number of jobs including beating batters for cakes, mixing bread dough,  beating  eggs,  and  mashing  and  whipping potatoes. Sizes and Attachments Food-mixing machines (fig. 4-7) are furnished in 20-, 60-,  80-,  110-,  and  140-quart  sizes  with  the necessary attachments, paddles, and beaters (fig. 4-8). The wire whip is used for eggs, cream, and lightweight mixing;  the  flat  beater  for  cake  batters  and Figure  4-7.—Electric  mixer. 4-10

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