MICROWAVE OVENS: In these ovens, special tubes generate microwave radiation, which creates heat inside the food. Microwave cooking is discussed in detail as a separate chapter. BROILERS AND SALAMANDERS: Broilers are sometimes called overhead broilers to avoid confusing them with grills. Overhead broilers generate heat from above; food items are placed on a grate beneath the heat source. Broiling is a favourite way of preparing steaks, chops, chicken, and many other items. Heavy-duty broilers produce very high heat and consume vast quantities of energy. Some broilers are said to go as high as 2000oF (1100oC) at the burner. Foods must be watched closely to avoid burning. Cooking temperature is adjusted by raising or lowering the grate that holds the food. Salamanders are small broilers used primarily for browning or glazing the tops of some items. They may also be used for broiling small quantities during off-peak hours. Salamanders are usually mounted above the range. GRILLS: Grills are used for the same cooking operations as broilers, except the heat source is below the grid that holds the food rather than above it. Many people favour the taste of grilled foods, because of the “charcoal” taste that is actually created by smoke from meat fats that drip into the heat source. Although smoke from meat creates the taste that people associate with grilled foods, actual wood smoke flavours, such as hickory or mesquite smoke flavour, and can be added to foods if those woods are burned in the grill under the food. In order to do this, you must use a grill designed to burn such fuels. GRIDDLES: Griddles are flat, smooth, heated surfaces on which food is cooked directly. Pancakes, French toast, hamburgers and other meats, eggs, and many potato items are the foods most frequently cooked on a griddle. Griddles are available as separate units or as apart of a range top. Clean griddle surfaces after every use, so that they will cook at peak efficiency. Polish with a griddle stone or griddle cloth until the surface shines. Follow the grain of the metal to avoid scratching. Condition griddles after each cleaning or before each use, to create a no-stick surface and to prevent rusting. Procedure: spread a thin film of oil over the surface and heat to 400oF (200oC). Wipe clean and repeat until griddle has a smooth, no-stick finish. DEEP FRYERS: A deep fryer has only one use – to cook foods in hot fat. Yet because of the popularity of fried foods, this function is an important one. Automatic deep fryers are powered by either gas or electricity and have thermostatic controls that maintain fat at preset temperatures. Automatic fryers remove food from the fat automatically after a present time. Pressure fryers are covered fry-kettles that fry foods under pressure. Foods cook faster, even at a lower temperature. 2 PROCESSING KITCHEN EQUIPMENT MIXERS: Vertical mixers are important and versatile tools for many kinds of food mixing and processing jobs, both in the bakeshop and in the kitchen. FOOD CUTTER: The food cutter or food chopper, familiarly known as the “buffalo chopper, ” is a common piece of kitchen equipment used for general chopping of foods. A variety of attachments make it a versatile tool.