Southbend X536D, X560AA, X536A, S560DD, S536D, X560AD, S560AA, S560AD Cooking Tips for Convection Ovens

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OPERATION

500 SERIES RESTAURANT RANGES

COOKING TIPS FOR CONVECTION OVENS

As a guide, set oven temperatures 25 to 50 degrees lower than called for in recipes using conventional (non- convection) ovens.

FROZEN ENTREE PRODUCTS: Punch holes in lid before heating. Tent lid if product has a tendency to stick, i.e., lasagna or macaroni and cheese. Use manufacturer’s convection oven directions for time and temperature or reduce conventional oven temperature 50 degrees for a 6-1/2 size pan load. Some products may cook in 10 to 15 minutes less time than recommended for convection ovens if prepared from frozen in a 6 pan load.

Time and temperatures will vary depending upon load, mix, size of portion, and other factors. Use the following chart to develop your own cooking techniques:

 

Timing

Temperature

Number of

Count per

Product

(minutes)

Setting

Racks Used

Pan/Rack

 

 

 

 

 

Hamburger buns, 3 oz. - 4"

18

375°

2

24

 

 

 

 

 

Yeast rolls - 1 oz.

10

400°

2

48

Use temperature and time recommended by

 

 

 

 

manufacturer for convection ovens for a 3 pan load.

 

 

 

 

 

 

 

 

 

Fruit pies, 46 oz. frozen

50

375°

2

4

Use temperature and time from manufacturer’s directions

 

 

 

 

for convection ovens for a 12 pie load placed on 3 bun

 

 

 

 

pans.

 

 

 

 

 

 

 

 

 

Egg custard pies, 44 oz. frozen

60

325°

2

4

 

 

 

 

 

Dutch apple pies, 46 oz. frozen

50

350°

2

4

 

 

 

 

 

Baked potatoes, 8 oz.

60

400°

2

30 (wrapped)

Wash and wrap in potato foil. Place 30 potatoes on 18 x

 

 

 

 

24 bun pan — 3 pans per load. Bake in 400°F oven for 1

 

 

 

 

hour.

 

 

 

 

 

 

 

 

 

Pre-blanched potatoes, frozen

16

400°

2

5 lb.

Spread on ungreased bun pans, 3 pans per load. Bake

 

 

 

 

at 400°F, stirring once, for 15 to 18 minutes.

 

 

 

 

 

 

 

 

 

Fish portions, pre-cooked, breaded, 3 oz.

16

400°

2

32

Use manufacturer’s recommended temperature and time

 

 

 

 

for convection oven for a 3 pan load.

 

 

 

 

 

 

 

 

 

Macaroni & cheese, 6 lbs. - 40° temp.

45

400°

2

2-6 lbs.

 

 

 

 

 

Lasagna w/meat sauce, 6 lb. - 40° temp.

60

350°

2

2 - 6 lbs.

 

 

 

 

 

Lasagna w/meat sauce, 6 lb. - frozen

75

350°

2

2-6 lbs.

 

 

 

 

 

Salisbury steak w/gravy, 6 lb. - 40° temp.

45

400°

2

2-6 lbs.

 

 

 

 

 

Top round of beef No. 168

 

 

 

 

14 lb. - rare

140° internal

250°

1

1 - 2

 

14 min./lb.

 

 

 

14 lb. - medium

150° internal

250°

1

1 - 2

 

14 min./lb.

 

 

 

14 lb. - well done

160° internal

250°

1

1 - 2

 

14 min./lb.

 

 

 

 

 

 

 

 

PAGE 10 OF 44

OWNERS MANUAL 1188716 (02/07)

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Contents Restaurant Ranges Safety Precautions Introduction Location of Serial PlateDimensions SpecificationsClearances Dimensions Interior Dimensions and Utility Data VentilationGAS Supply Electrical RequirementsOperation of TOP Burners OperationLighting After GAS has Been Shut OFF Operation of OvenTroubleshooting CONVECTION-OVEN Cooking Problems Troubleshooting by OperatorShutdown of Entire Range Cooking Tips for Convection Ovens Cleaning Oven Interior Cleaning & MaintenanceDaily Cleaning Periodic Cleaning and MaintenanceSTAINLESS-STEEL Surfaces BRIGHT-ANNEALED STAINLESS-STEEL SurfacesInstallation UnpackingUnpacking Installation of LegsAttach Legs Installation of Casters Attach Casters and RestraintInstallation of Restraint Electrical Connection for CONVECTION-OVEN Models only Installation of Flue Riser and Shelf AssemblyAttach Flue Riser and Shelf Assembly GAS ConnectionSHUT-DOWN and WIPE-CLEAN Range Check the InstallationCheck Operation Service Troubleshooting FLOWCHARTS, PROCEDURES, and Wiring DiagramsTroubleshooting Open-Top Burners Troubleshooting OPEN-TOP BurnersTroubleshooting Oven Pilot Troubleshooting Base OvenTroubleshooting CONVECTION-OVEN Blower Convection-Oven Blower Runs IntermittentlyConvection-Oven Blower Does Not Run Is there continuity? Yes Continue on nextAdjustment of GAS Pressure Regulator Check That Power is Disconnected AT Circuit BreakerAdjustment of Oven Standing Pilot Adjustment of OPEN-TOP PilotsAdjustment of OPEN-TOP Burners Adjustment of Oven BurnerCalibration of Oven Thermostat Thermostat Calibration and Bypass Flame Adjustment Conversion from ONE Type of GAS to AnotherWiring Diagram for 115 Volt Models Wiring Diagram for 208-230 Volt Models Leg and Caster Parts PartsExternal Panel and Drip Pan Parts Flue Riser and Shelf Parts Open-Top Burner Parts for X500 Models 1187489Open-Top Burner Parts for S500 Models Piezo Spark Module Parts 1186454Convection Oven Parts See parts list on previous 2221 Standard Oven Parts See parts list on previous VALVE, GAS Shutoff NIPPLE, Pipe REGULATOR, Pressure Series Restaurant Ranges Series Restaurant Ranges Series Restaurant Ranges Restaurant Ranges

X560DD S536A, S560AD, S560AA, X560AD, S536D specifications

Southbend, a well-established name in the commercial kitchen equipment industry, offers a variety of high-quality cooking appliances, including the X560AA, X536D, X536A, S560DD, and S536D models. Each of these models is designed to meet the rigorous demands of professional kitchens while delivering exceptional performance.

The Southbend X560AA is a robust gas range featuring six heavy-duty burners, a large oven, and a durable stainless steel construction. Its powerful burners provide precise temperature control, making it ideal for a wide range of cooking techniques from simmering to high-heat frying. The oven is spacious enough to accommodate large trays, enabling efficient cooking of multiple items simultaneously. This model also boasts an easy-clean design, ensuring that maintenance and upkeep are hassle-free.

The X536D model is distinguished by its unique combination of an oven and a griddle, offering versatility without sacrificing quality. Equipped with a powerful charbroiler, the X536D allows chefs to prepare a variety of dishes simultaneously, making it a perfect addition to busy kitchens. Its intuitive controls facilitate quick adjustments, and the griddle's non-stick surface ensures consistent cooking results.

Similarly, the Southbend X536A combines an oven with a unique steam cooking feature, ideal for steaming vegetables and seafood while retaining essential nutrients. This model includes advanced safety mechanisms and ergonomic controls that enhance user experience. The X536A stands out for its energy efficiency, which not only reduces operational costs but also promotes environmentally friendly practices.

The S560DD and S536D are part of Southbend's heavy-duty series, designed for increased durability and performance. The S560DD features double ovens, allowing for simultaneous cooking at different temperatures, which is crucial for maximizing productivity in the kitchen. It includes high-efficiency burners that provide quick heat-up times and reduce gas consumption.

The S536D is renowned for its exceptional versatility, featuring six burners, a spacious oven, and a practical griddle top. Designed for high-output cooking, it's ideal for restaurants and catering services that require speed and efficiency. All models come with user-friendly controls, easy cleanup features, and solid construction that meet the high standards of professional chefs.

In summary, Southbend's X560AA, X536D, X536A, S560DD, and S536D models exemplify the brand's commitment to quality, innovation, and performance. Equipped with advanced technologies, these ranges are not only reliable but also adaptable to the dynamic needs of commercial kitchens, ensuring that chefs can focus on creativity and culinary excellence.