Cisco Systems ASC-4E, ASC-2E manual CHE F OP Erati NG TI PS, Not E

CHE F OP ERATI NG TI PS

The Alt service

NOT E:

o-Shaam conve ctio n o ven will prov ide the be st results and lo ngest possible wi th t he util ization of the f ollowing su ggesti ons and gui delines.

Moisture will escap e around the doors w hen baki ng products with a heavy moisture content such as chicke n, potatoes, etc. Thi s i s a normal operating condition.

1.	Prehe at a cold oven for a minimum of 20 minutes
	befo re use.			the cooking temper atur e can be
2.	As a general rule,
	set low er tha n the			temper ature used in a
	conventio nal oven. Cooking time may a lso be
	sho rter. It i s sug gested the firs t b atch of each
	product p repared be mon itor ed clos ely to ch eck for
	varian ces.
3.	Mainta in a record of the tempera tures , times, an d
	load cap aci ties est ablis hed for products cooked on
	a regular basis sin ce they will be th e s ame or
	simi lar for su cce edin g load s.
4.	When practi cal, star t cooking th e lowest
	temperatu re produc ts fir st and gra dually w ork up
	to p roducts with a high er cookin g temp eratur e.
5.	If the cooking temper atur e setting for the previous
	product i s more tha n 10° F (5°C to 6°C) high er tha n
	the temp eratu re needed for the next loa d, us e the
	COO L-DO WN fe ature to dec reas e the oven
	temperatu re befor e s etting				the oven to a		lower
	temperatu re.				when loadin		g the oven
6.	Work as q uickly as pos sible
	to p revent hea t l oss .					the time h as
7.	When the a udi ble sign al indicates
	exp ired , remo ve the product from the oven as
	quic kly as possible			to a void over-cookin			g.
8.	Pans	shou ld be ce nt ered between				side rack s and
	each	s helf	shou ld be l oade d e venly to				allo w
	pro pe r air		circ ul at io n wi th in t he ov en
	com par tment .
9.	To assu re even c ookin g when bakin g, w eigh or
	measur e the produc t in ea ch pan.

10.WhenA SC-2cookingE:five pan s of product, sta rt from the bottom of the o ven and use side ra ck pos itions 1, 3, 5, 7, an d 9.

WhenASC-4cookingE:six pan s of product , star t

from th e botto m of the oven and us e side ra ck posi tions 2 , 4, 6, 8, 10, and 12.

Do no t overl oad the oven . Refer to product/p an

11. capaci ties i ndi cat ed in this manual.

To o btain the most even ly baked produc t, muffin

12. pans sho uld b e pla ced i n t he ove n w ith t he sho rt side of e ach pa n f acing the front of

the oven.

When re thermalizing f rozen ca sseroles, pr ehe at

13. the oven 100°F (38°C) over the sug geste d temper ature to c ompensate for t he int roduc tion of a large qu antit y of fr ozen product into the oven compar tment . Rese t the thermosta t to the correct cookin g t emper ature a fter the o ven is loaded .

Use a pan extender or two inch (51 mm) deep,

14. 18” x 26” pans for batter-type p roducts that weig h more than 8 pound s (3 to 4 kg), i.e.; pin eapple upside-down cake.

	15. To avoid obstructing airflow tha t w ould result in
	uneven cooking results, never place a nything
	directly on the bottom of the oven ca vity.
	AT T H E E N D OF		THE	DAY,	UTILIZE THE
		C O OL-D O WN	MODE. SHUT OFF
		P OWE R O N THE		C OOLE D OVE N
		B E FOR E LE AVING.
Cooking Guidelines					F°	Minutes
	Food			Temperature		/Time
	Cakes,	Sheet			325°	25
	Chicken pieces				400°	25
	30 breasts & thighs, 25 legs & wings				400°	40
	Chicken halves
	Beef patties				400°	8
	Bacon				350°	16
	Fish, frozen (5 oz.)				350°	15
	Macaroni & Cheese, frozen, 1 pan				350°	50
	Macaroni & Cheese, frozen, full oven				350°	90
	Macaroni & Cheese, refrigerated				350°	30
	Muffins				325°	13-15
	Pies, Frozen				325°	40
	Pizzas, Individual				325°	15
	Potatoes, Baked				350°	50
	Sandwiches, Grilled Cheese				400°	4-6
	Tater tots				450°	10

Do not place anything directly on the bottom of the oven cavity.

#8701/2 Electric Convection Oven - Manual Control • 14