Alto-Shaam ASC-4E, ASC-2E manual Operating I Chenstf Opructionsera Tin G Tip S, Cooking Guidelines

OPERATING I CHENSTF OPRUCTIONSERA TIN G TIP S

Th e A lto- Sha am c onvectio n oven will provide the best resu lts and longest possible

servi ce with th e u tiliz ation of the following suggest io ns a nd guidelines.

:Mo istur e will escape around the doors w hen bak ing product s w ith a heavy moistureNOTE content su ch as chicken, po tatoes, etc. This is a normal o perating conditio n.

1.Thoroughl y prehe at the oven for approximately 20 minutes b efore use.

As a general ru le, the cooking temperatu re can be set lower than the te mpera ture use d i n a conventional oven. Cooking tim e may also be shorter. It i s suggeste d the first batch of eac h product prepare d be monitored closely to check for variances.

Maintain a record of the te mperatures, times, and load c apac ities est ablished for products cooked on regular basi s since they will b e the same or similar for succeedin g loads.

When prac tical, start cooking the lo west temperature products first and gradually work up to produ cts with a higher c ooking tem perat ure.

If the cookin g tem pera ture setting for t he previous product is more tha n 1 0°F (5 °C to 6°C) highe r than the temperature neede d for the nex t load, use the FAN COOL-DOWN fea ture to decrease the oven temperat ure b efore setting the oven to a lower temperature .

Work as quickly a s possib le when loading the oven to prevent hea t loss.

When the audib le si gnal indicates the ti me has expired, remove the food product from the oven as quickly as possi ble to a void ove r c ooking.

Pans should b e ce ntered b etwee n side racks and e ach shelf should be loaded eve nly to allow pr oper air

circulation within the oven com partment.2.3.a4.5.6.7.8.

9.To assure even c ooking when bak ing, w eigh or measure the product in ea ch pan.

10.ASC-2E:When cook ing five pans of prod uct, start from the bot tom of the oven and us e side rack posit ions 1, 3, 5, 7, and 9.

ASC -4E:When co oking six pans of product , star t from the bot tom of the oven and us e side rack posit ions 2, 4, 6, 8, 10, and 12.

11.Do not overload th e o ven. R efer to product/pan capacties indicated in th is man ual.

12.To obtain an ev enly bak ed product, mu ffin pan s should be placed in t he ov en wi th the s hort s ide of each pan facing the front o f th e o ven.

13.When rethermalizing frozen casseroles, pr eheat the oven 100°F (38°C) o ver th e s uggested t emperature t o compensate for the i ntroduction o f a l arge qu antity of frozen product into th e o ven c ompartment. R eset t he thermostat to the correct c ooking temperature after the oven is loaded.

14.Use a pan extender or two i nch (51mm) deep,

18” x 26” pans for ba tter-type pr oducts t hat we igh more than 8 pounds ( 3 to 4 kg ), i.e.; pineapple upside-down cake.

15.To avoid obstructing a irflow that would result in uneven cooking, never pl ace an ything di rectly on th e bottom of the oven c avity.

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	Muffins	325°F	163°C	13-15
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	4-6
(frozen, 1 pan)				Tater tots	450°F	232°C	10

AT TH	E END	OF T	HE DAY ,
UTI LI Z E THE COOL-DOWN MODE
A ND OPE	N THE	OVE	N DOORS.

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

ASC- 2E & A SC- 4E E lect ric Con vection Ov ens - Manu al Cont rol • 14