Operation 
General Guidelines for Operating Personnel
BAKE TIMES AND TEMPERATURES Preheating the oven
Always preheat the oven before baking or roast- ing. We recommend preheating 50_F (10_C) above the bake temperature to offset the drop in temperature when the doors are opened and cold product is loaded into the oven. Set the thermostat to the bake temperature after the product is loaded.
Bake Time
Check the product in about half the time recom- mended for deck or range oven recipes. Record times and temperatures which provide best re- sults for future reference.
NOTE: Bake time will vary with the amount of product loaded, the type of pan and the temperature.
OPERATING TIPS
Pans and Racks
Product or pan height determines how many racks are used. The oven holds up to eight 18” x 24” (45.7 x 61 cm) bun pans with 4” rackspacing.
Load the oven from the bottom, centering the pans on the rack.
Roasting
To reduce shrinkage when roasting, place meat directly on the racks. Place a sheet pan
Fans
The fan must be operating for the oven to heat. To avoid rippling of batter product use the following procedure.
1.Preheat the oven 25_F (15_C) above the bak- ing temperature.
2.Load the oven with product. Close the doors.
3.Set the thermostat to the baking temperature.
4.Set the blower delay for two minutes.
Cool Down Mode
To facilitate cooling the oven to a lower tempera- ture, press the TEMP KEY (7) and turn the DIAL (6) to the left until the display reads COOL.
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