CHEF OPERATING TIPS
The
NOTE: Moisture will escape around the doors when baking products with a heavy moisture content such as chicken, potatoes, etc. This is a normal operating condition.
1.Thoroughly preheat the oven for approximately 20 minutes before use.
2.As a general rule, the cooking temperature can be set lower than the temperature used in a conventional oven. Cooking time may also be shorter. It is suggested the first batch of each product prepared be monitored closely to check for variances.
3.Maintain a record of the temperatures, times, and load capacities established for products cooked on a regular basis since they will be the same or similar for succeeding loads.
4.When practical, start cooking the lowest temperature products first and gradually work up to products with a higher cooking temperature.
5.If the cooking temperature setting for the previous product is more than 10°F (5°C to 6°C) higher than the temperature needed for the next load, use the FAN
6.Work as quickly as possible when loading the oven to prevent heat loss.
7.When the audible signal indicates the time has expired, remove the food product from the oven as quickly as possible to avoid over cooking.
8.Pans should be centered between side racks and each shelf should be loaded evenly to allow proper air circulation within the oven compartment.
9.To assure even cooking when baking, weigh or measure the product in each pan.
10.
11.Do not overload the oven. Refer to product/pan capacties indicated in this manual.
12.To obtain an evenly baked product, muffin pans should be placed in the oven with the short side of each pan facing the front of the oven.
13.When rethermalizing frozen casseroles, preheat the oven 100°F (38°C) over the suggested temperature to compensate for the introduction of a large quantity of frozen product into the oven compartment. Reset the thermostat to the correct cooking temperature after the oven is loaded.
14.Use a pan extender or two inch (51mm) deep,
18" x 26" pans for
15.To avoid obstructing airflow that would result in uneven cooking, never place anything directly on the bottom of the oven cavity.
Cooking Guidelines
Food | Temperature | Time | Food | Temperature | Time | |||
(Minutes) | (Minutes) | |||||||
Cakes, Sheet | 325°F | 163°C | 25 | Macaroni & Cheese | 350°F | 177°C | 90 | |
(frozen, full oven) | ||||||||
|
|
|
|
|
|
| ||
|
|
|
|
|
|
|
| |
Chicken pieces (30 breasts | 400°F | 204°C | 25 | Macaroni & Cheese | 350°F | 177°C | 30 | |
& thighs, 25 legs & wings) | (refrigerated) | |||||||
|
|
|
|
|
| |||
|
|
|
|
|
|
|
| |
Chicken halves | 400°F | 204°C | 40 | Muffi ns | 325°F | 163°C | ||
|
|
|
|
|
|
|
| |
Beef patties | 400°F | 204°C | 8 | Pies, Frozen | 325°F | 163°C | 40 | |
|
|
|
|
|
|
|
| |
Bacon | 350°F | 177°C | 16 | Pizzas, Individual | 325°F | 163°C | 15 | |
|
|
|
|
|
|
|
| |
Fish, frozen (5 oz.) | 350°F | 177°C | 15 | Potatoes, Baked | 350°F | 177°C | 50 | |
|
|
|
|
|
|
|
| |
Macaroni & Cheese | 350°F | 177°C | 50 | Sandwiches, Grilled Cheese | 400°F | 204°C | ||
(frozen, 1 pan) | Tater tots | 450°F | 232°C | 10 | ||||
|
|
| ||||||
|
|
|
|
|
|
|
|
A T T H E E N D O F T H E D A Y ,
U T I L I Z E T H E C O O L - D O W N M O D E A N D O P E N T H E O V E N D O O R S .