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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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