CHE F OP ERATI NG TI PS
The Alt service
NOT E:
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 | ||||||
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| 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. |
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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. |
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4. | When practi cal, star t cooking th e lowest |
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| 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 | ||||||
| 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 | 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 |
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| com par tment . |
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9. | To assu re even c ookin g when bakin g, w eigh or | ||||||
| measur e the produc t in ea ch pan. |
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10.WhenA
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
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| 15. To avoid obstructing airflow tha t w ould result in |
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| uneven cooking results, never place a nything |
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| directly on the bottom of the oven ca vity. |
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| AT T H E E N D OF | THE | DAY, | UTILIZE THE |
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| C O | MODE. SHUT OFF |
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| P OWE R O N THE | C OOLE D OVE N |
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| B E FOR E LE AVING. |
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| Cooking Guidelines |
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| F° | Minutes |
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| Food |
| Temperature | /Time |
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| Cakes, | Sheet |
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| 325° |
| 25 |
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| Chicken pieces |
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| 400° |
| 25 |
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| 30 breasts & thighs, 25 legs & wings | 400° |
| 40 |
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| Chicken halves |
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| Beef patties |
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| 400° |
| 8 |
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| Bacon |
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| 350° |
| 16 |
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| Fish, frozen (5 oz.) |
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| 350° |
| 15 |
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| Macaroni & Cheese, frozen, 1 pan | 350° |
| 50 |
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| Macaroni & Cheese, frozen, full oven | 350° |
| 90 |
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| Macaroni & Cheese, refrigerated | 350° |
| 30 |
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| Muffins |
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| 325° |
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| Pies, Frozen |
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| 325° |
| 40 |
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| Pizzas, Individual |
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| 325° |
| 15 |
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| Potatoes, Baked |
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| 350° |
| 50 |
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| Sandwiches, Grilled Cheese |
| 400° |
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| Tater tots |
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| 450° |
| 10 |
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Do not place anything directly on the bottom of the oven cavity.
#8701/2 Electric Convection Oven - Manual Control • | 14 |