Part # MCOSM06 Rev 1 (11/03/08) Page 21
1. Preheat oven thoroughly (approximately. 20 minutes)
before use.
2. As a general rule, temperature should be reduced 25°
to 50° from that used in a standard/conventional oven.
Cooking time may also be shorter, so we suggest closely
checking the rst batch of each product prepared.
3. Use the chart of suggested times and temperatures as a
guide. These will vary depending upon such factors as size
of load, temperature and mixture of product (particularly
moisture) and density of product.
4. Keep a record of the times, temperature and load sizes you
establish for various products. Once you have determined
these, they will be similar for succeeding loads.
5. When practical, start cooking the lowest temperature
product rst and gradually work up to higher
temperatures.
6. If you nd that your previous temperature setting is more
that 10° higher than needed for succeeding loads, press
the COOL DOWN key to reach the desired temperature
before setting a new cooking temperature.
7. When loading oven, work as quickly as possible to prevent
loss of heat.
8. Oven will continue to heat even though the timer goes
o. Product should be removed from the oven as soon as
possible to avoid over cooking.
9. Center pans on racks and load each shelf evenly to allow
for proper air circulation within the cavity.
10. When baking, weigh or measure the product in each pan
to assure even cooking.
11. When cooking six pans, use rack positions 2, 4, 6, 8, 10 and
12, starting from the top.
12. Do not overload the oven. Six pans are suggested for most
items, i.e., cakes, cookies, rolls, etc. However, the maximum
(13 pans) may be used for sh sticks, chicken nuggets and
hamburgers. Cooking times will have to be adjusted.
13. Mun pans should be placed in the oven back to front or
with the short side of the pans facing the front. This results
in the most evenly baked product.
14. When re-thermalizing frozen casseroles, preheat the oven
100° over the suggested temperature. Return to cooking
temperature when the oven is loaded. This will help
compensate for the introduction of a large frozen mass
into the cavity.
15. Use pan extenders or two inch deep 18"x26" pans for
batter type products which weigh more than eight
pounds, i.e., Pineapple Upside Down Cake.
16. Never place anything directly on the bottom of the oven
cavity. This obstructs the airow and will cause uneven
results.
NOTE: Moisture will escape around the doors when baking
products with heavy moisture content, such as: chicken,
potatoes, etc.
PERFORMANCE RECOMMENDATIONS