RACK ARRANGEMENT - CONVECTION OVEN
Capacity
The convection oven is supplied with three oven racks. The oven cavity provides a
Arrangement #1
Three racks in Positions 1, 3 and 5 for oven broiling, baking cookies, or reconstitution of frozen meals. This is also the recommended position arrangement for general baking in sheet pans with products not over 21/2" high.
Arrangement #2
Two racks in Positions 2 and 4 for general baking in sheet pans, muffin pans, pie or cake tins and pudding pans 31/2" high with products not over 4" high. This arrangement also may be used for casseroles or meat dishes in #200 series food service pans 12" x 20" x 21/2".
Arrangement #3
Two racks in Positions 1 and 4 for baking breads or cakes in loaf or tube pans. This arrangement also may be used for casseroles, meat dishes or roasting in pans up to 41/2" deep with products up to 5" high.
When mix loading of food products is a regular kitchen practice, some operators have developed other rack position arrangements to suit their particular needs.
INSERTING AND REMOVING STANDARD AND CONVECTION OVEN RACKS
The oven rack has a stop to keep the rack from being pulled all the way out when unloading product. To install rack, place rack along side of top of side liner runners and slide rack completely to the rear of the oven compartment until rack drops into place (Fig's. 17 & 18).
Fig. 17 | Fig. 18 |
To remove rack, raise rear of oven rack stop above the runner and pull rack forward (Fig. 19).
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