MEAT & FISH PRODUCTS

Product

 

Temps.

Time (Min.)

No. Shelves

Fan Speed

 

(°F)

(°C)

 

 

 

 

Prime Rib (20 lb. rare) (9.1 kg)

250

(121)

234

Hr.

2

High

Rolled Roast Beef

275

(135)

212

Hr.

2

High

Veal Roast Boned (15 lb.) (6.8 kg)

275

(135)

212

Hr.

2

High

Stuffed Pork Chops

300

(149)

25-30

3

High

 

 

 

 

 

 

Lamb Chops

375

(190)

12

5

High

 

 

 

 

 

 

 

Steamship Round (80 lb.) (36.3 kg)

275

(135)

234

Hr.

1

High

Meatloaf

325

(163)

40

3

High

 

 

 

 

 

 

Hamburger Patties (4 oz.) (113 gr.)

400

(204)

8-10

5

High

 

 

 

 

 

 

Meat Pot Pies

375

(190)

40

5

High

 

 

 

 

 

Chicken Parts

300-325 (149-163)

30-40

5

High

 

 

 

 

 

 

Fish Sticks

350

(177)

18

5

High

 

 

 

 

 

 

 

MISCELLANEOUS PRODUCTS

Product

 

Temps.

Time (Min.)

No. Shelves

Fan Speed

 

(°F)

(°C)

 

 

 

Macaroni & Cheese

350

(177)

30

3

High

 

 

 

 

 

 

Cheese Sandwiches

375

(190)

10

5

Low

 

 

 

 

 

 

Baked Potatoes (6-8 oz.)(170-227 gr.)

450

(232)

45

5

High

 

 

 

 

 

 

Baked Potatoes (10 oz.) (283 gr.)

450

(232)

55

5

High

 

 

 

 

 

 

Stuffed Peppers

350

(177)

20

5

High

 

 

 

 

 

 

Scalloped Potatoes

325

(163)

35

5

High

 

 

 

 

 

 

Lasagna

250

(121)

90

3

High

 

 

 

 

 

 

FOR BEST RESULTS

Product to be cooked should be centered on the oven rack, and the racks should be spaced evenly within the oven cavity.

It is best not to rotate the product or open the doors during the cooking cycle.

Preheat oven to 50°F (10°C) higher than desired cooking temperature. After the oven is loaded, close the door and set thermostat to desired cooking temperature.

Make adjustments in the time, temperature and fan speed settings until the desired results are obtained. Adjust only one setting at a time. For example, if the product is too dark on the outside and not done on the inside, it is cooking too fast. Try reducing the temperature by 25°F (-3.9°C).

These cooking charts will be helpful in arriving at time, temperature and fan speed settings for products commonly cooked in convection ovens, but since each user’s perception of how a particular product should be finished will be different, it may be necessary to make adjustments in the settings until the desired results are obtained.

When the desired results are obtained, make a note of the settings used for a particular recipe and product load. For example, if the user typically bakes four 18" x 26" (45.7cm x 66cm) sheet cakes using 5 lb. (2.26 kg) of batter for each cake, that would constitute a typical product load for that recipe. If the size of the load is changed, it may affect the final results. If the user changes either the weight of the cakes being baked, or the number of cakes being baked at a time, it may be necessary to make further adjustments in the time or temperature settings to achieve the desired results.

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Hobart HGC40D & HGC60D, DGC1 manual Meat & Fish Products, Miscellaneous Products

DGC1, HGC40D & HGC60D, HGC60, HGC40 specifications

Hobart is a well-known name in the foodservice industry, particularly recognized for its commitment to innovation, reliability, and efficiency in commercial kitchen equipment. Among its impressive lineup are the HGC40, HGC60, HGC40D, HGC60D, and DGC1 models, each designed to cater to different operational needs while maintaining the brand's hallmark quality.

The HGC40 and HGC60 models represent Hobart’s commitment to outstanding performance in countertop cooking equipment. The HGC40 is designed with a cooking capacity suitable for smaller establishments or those with limited kitchen space. It features a powerful heating element that ensures quick and consistent cooking results. The HGC60, on the other hand, provides a more extensive cooking area, ideal for high-volume kitchens. Both models incorporate advanced technology such as digital controls for precise temperature management, ensuring that food is cooked to perfection every time.

Hobart also offers the HGC40D and HGC60D, which elevate the same reliable models with added versatility. The 'D' signifies that these units have an integrated drying feature, allowing operators to streamline operations by not just cooking but also efficiently drying foods. This versatility can be particularly advantageous in establishments requiring rapid food preparation and serving times. Both types of units maintain energy efficiency, essential for reducing operational costs and promoting sustainability in a commercial setting.

The DGC1 model introduces an innovative option for smart cooking and management. It utilizes advanced technologies that allow for remote monitoring and programming, providing operators with the ability to control the cooking process from a distance. This not only enhances convenience but also ensures that food quality is maintained over long cooking periods. The DGC1 is equipped with a user-friendly interface that simplifies operations, making it accessible for all kitchen staff.

Key characteristics across these Hobart models include robust stainless steel construction for durability, easy-to-clean surfaces, and energy-efficient designs. They are crafted to withstand the demands of a bustling kitchen while minimizing downtime due to their reliable performance. Each model reflects Hobart's industry-leading approach to product design, focusing on ease of use, functionality, and adaptability to diverse cooking environments.

In summary, Hobart's HGC40, HGC60, HGC40D, HGC60D, and DGC1 models cater to various cooking needs, offering features that promote efficiency, quality, and control, making them invaluable assets in any commercial kitchen context.