THE KITCHEN

EQUIPMENT
The necessary large equipment for the proper preparation of food
include:
RANGE
REFRIGERATOR
OVEN
BROILER
CHEST FREEZER
VEGETABLE CRISPER
DOUBLE BURNER
Proper use and care of the equipment will not only make food
preparation quicker and easier but also insure their lasting service.
THE RANGE
-range provides the necessary heat
in cooking food. The fuel used for a
range may be electricity, gas,
kerosene, gasoline coal or wood.
Ranges differ in size, shape and
special features, but all of them are
equipped with surface units for the
top of the range cooking, an oven
for baking and roasting and a
broiler.
USE AND CARE OF THE RANGES

 Use utensils that are large enough to prevent the boiling food from
spilling over the range top or oven
Keep a dish on the range top for the spoon that you use in stirring food
Avoid putting anything hot on porcelain enameled surface or putting
cooking utensils across them because the heat may cause the surface
to chirp and crack;
Arrange pans in the oven so that the air can circulate around them; and
Wipe the chromium trimming with a damp cloth and polish it with a
dry cloth.
CLEANING THE TOP OF A GAS RANGE

Remove the burners and the rack and scrub them with
warm, soapy water and scouring pad
Clean the holes with a hairpin or wire. Do not use a toothpick
 Rinse with clear, hot water and dry the rack; turn the
burners of the oven upside down.
Return the burners and the rack to the range as soon as they
dry.
CLEANING THE UNITS OF AN ELECTRIC
RANGE

1. Turn on the high heat so that any food on the units will burn
off.
2. Cool, and then brush each unit with a soft non-metallic
brush. Never clean the units with a metal brush, a fork, a
knife, or a sharp metal tool.
3. Use steel wool or a cloth for units which are enclosed.
OVEN

A kitchen
equipment used for
baking, heating, or
drying.
CLEANING THE OVEN

1. Use a pancake turner to remove food immediately after it

has spilled on the oven
2. Clean the oven thoroughly with the special cleaner when it
is cool.
3. Wipe the oven with soapy water. Rinse with clean water
and dry.
4. Turn on the oven for a few minutes to dry all parts so that
they will not rust.
MICROWAVE OVEN

-an electrically operated oven using

high-frequency electromagnetic waves
that penetrate food, causing its
molecules to vibrate and generating
heat within the food to cook it in a very
short time.
PROPER USE AND CARE OF MICROWAVE OVEN

1. Close the oven door properly. Never operate the oven when it is
empty or while door is open. An open door result in harmful exposure to
microwave energy.

2. The microwave oven has no temperature control. Cooking is a

regulated by time alone. The time required to cook food by microwave
depends on the types of food and amount of food.

3. Microwave oven should be cleaned, especially around the seal, after

each use, food particles and grease that collect around the seal should
be wipe out by paper towels.
PROPER USE AND CARE OF MICROWAVE OVEN

4. Glass, china, some plastic, paper, plastic wrap and wax paper are satisfactory
materials that can be used in cooking foods in the microwave oven. Do not use utensils
with metal bands, clips, screws, delicate glass wares and dishes.

5. Metal containers and materials should not be used in microwave ovens because the
metal iron blocks microwave and prevents them from entering the food.

6. Don’t be afraid to watch your food through the oven door. The diffused light inside a
microwave oven is due to the finely perforated metal screen embedded in the door.
This screen prevents the escape of microwave energy, while it allows you to look as you
cook.
PROPER USE AND CARE OF MICROWAVE OVEN

7. If food is ready to boil over stop the cooking immediately by pushing

the stop button and by opening the oven door.

8. Use dry paper towel to cover bacon or foods which are cooked
uncovered but tend to spatter.

9. Round shape of casserole dishes microwave more easily than squares

or rectangles.

10. The oven should not be adjusted or repaired by anyone except

properly qualified service personnel.
THE REFRIGERATOR

Every food preparation area

should be equipped with a
refrigerator so that perishable
food may be quickly cooled and
spoilage prevented. A
refrigerator must be well
constructed and well insulated,
if it is to perform efficiently.
CARE OF THE REFRIGERATOR

Refrigerator with automatic defrost should be thoroughly

cleaned every week by wiping off food containers and
removing all unneeded foods. Whereas, refrigerators without
automatic defrost should be defrosted whenever the frost is
over 1 / 4 inch thick.
DEFROSTING THE REFRIGERATOR

1. Turn off the electric current.

2. Remove all ice trays and frozen foods from the freezing
unit.
3. Wrap frozen foods in a newspaper to keep them from
thawing.
4. Put the drip tray in the proper place to catch the melted
ice.
DEFROSTING THE REFRIGERATOR

5. Place pans of hot water in the lower part of the freezing unit.
Allow the ice to melt. Never use a sharp or pointed object
to remove the ice.
6. Remove the food in the lower part of the refrigerator.
7. Wipe the inside portion of the freezing unit as well as the
refrigerator with water to which one teaspoon, baking soda
has been added for each quart.
8. Turn on the current and return the food to the refrigerator.
PROPER USE OF THE REFRIGERATOR

• Study the booklet supplied by the manufacture.

• Keep the temperature between 35°F and 45°F.
• Allow hot food to cool before putting in the refrigerator
• Open the door only when absolutely necessary and keep it
open as short time as possible.
BROILER

Broiling, cooking by
exposing food to direct radiant heat,
either on a grill over live coals or
below a gas burner or electric
coil. Broiling differs from roasting
and baking in that the food is turned
during the process so as to cook one
side at a time.
CLEANING THE BROILER

1. Remove fat from the broiler pan. Then, wipe the pan and the
rack with paper.
2. Wash the broiler rack and the pan with hot soapy water
using a scouring pad.
3. Rinse and dry thoroughly.
4. Wipe the walls of the broiler. Then, return the broiler pan on
the rack.
CHEST FREEZER

Chest freezers range in size from

compact models as small as 2.1 cubic
feet to commercial sizes with more than
40 cubic feet of space. The most
common place to find a chest freezer is
the garage, utility room, or basement of
a house, since it tends to be such a large
appliance.
CLEANING THE CHEST FREEZER

Use a mild cleanser such as dish detergent, or go green

and use either some baking soda or vinegar to clean your chest
freezer. Place a small amount of detergent, vinegar, or baking
soda in a bowl and add warm water to it. Dip a towel or cloth
into the cleaning solution and wash down the inside of
your freezer.
VEGETABLE CRISPER

A crisper drawer (also known as

a crisper) is a compartment located
within a refrigerator designed to
prolong the freshness of stored
produce. Crisper drawers have a
different level of humidity from the
rest of the refrigerator, optimizing
freshness in fruits and vegetables.
CLEANING THE VEGETABLE CRISPER

Clean Monthly
 do so simply mix one quart of warm water with two
tablespoons of baking soda, then start scrubbing! For the
cleanest clean, be sure to use a new, or freshly cleaned and
sanitized sponge throughout the entire cleaning process. To
finish, wipe the drawer dry with a clean cloth.
DOUBLE BURNER

In a well-ventilated area,
select the highest setting, and
allow it to set for a few minutes
without any cooking utensils.
This unit is intended for gently
boiling water and is not
intended to braise, brown or
fry foods.
CLEANING THE DOUBLE BURNER

Unplug the double burner from the wall outlet to

prevent electric shock, and let the double burner cool
down completely. Use a damp, soapy cloth or sponge
to clean the surface of double burner.