1. Cooking Equipment The oven and the rangetop are the two workhorses of the traditional kitchen. They are often found in the same unit. 1 Ovens & Rangetops

2. Stelly’s Frontline Oven and Range 2

3. Cooking Equipment Enclosed spaces in which food is heated, usually by hot air. Or, by microwaves or infrared radiation. Used for roasting and baking. Foods can also be simmered, stewed, braised, or poached in the oven. This helps to free up the rangetop and the chef’s attention for other tasks. 3 Ovens

4. Cooking Equipment Conventional Ovens Operate simply by heating air in an enclosed space. Most common ovens are part of the range unit. Separate oven units or ovens as part of a broiler unit are also available. 4 Ovens

5. Cooking Equipment Stack Ovens Consist of individual shelves or decks arranged one above the other. Pans are placed directly on the oven deck. Temperatures are adjustable for each deck. 5 Ovens

6. Cooking Equipment Convection Ovens- Stelly’s Contain fans that circulate the air and distribute the heat rapidly throughout the interior. Foods cook more quickly at lower temperatures due to the forced air. Shelves can be placed closer together than in conventional ovens without blocking the heat flow. 6 Ovens

7. Stelly’s Convection Oven Top oven; cookies, cakes, Bottom oven; yeast breads, yam fries 7

8. Cooking Equipment Combination Steamer Ovens Also called a combi oven. Can be operated in three modes: as a convection oven as a convection steamer as a high-humidity oven 8 Ovens

9. Cooking Equipment Microwave Ovens ”2- Stelly’s” Special tubes generate microwave radiation. Create heat inside the food. 9 Ovens

10. Cooking Equipment Sometimes called overhead broilers. Generate heat from above. Food items are placed on a grate beneath the heat source. Stelly’s- frontline 10 Broilers and Salamanders

11. Salamander- frontline – over the griddle 11

12. Cooking Equipment Same cooking operations as broilers. Heat source (gas, electricity, or charcoal) is below the grid that holds the food. Charcoal taste is created by smoke from meat fats that drip into the heat source. 12 Broilers and Salamanders

13. Stelly’s – Entrée Station Tools kept under the grill Use only OLD sheet pans to clean 13

14. Cooking Equipment Flat, smooth, heated surfaces on which food is cooked directly. Available as separate units or as part of a rangetop. Stelly’s- frontline 14 Griddle

15. Stelly’s- frontline 15 Student is cooking DIRECTLY on the griddle. Breakfast in a bun for the break. Griddle used for grilled cheese sandwich’s, quesadilla, etc