OPERATION

ULTIMATE RESTAURANT RANGES

COOKING TIPS FOR CONVECTION OVENS

As a guide, set oven temperatures 25 to 50 degrees lower than called for in recipes using conventional (non- convection) ovens.

FROZEN ENTREE PRODUCTS: Punch holes in lid before heating. Tent lid if product has a tendency to stick, i.e., lasagna or macaroni and cheese. Use manufacturer’s convection oven directions for time and temperature or reduce conventional oven temperature 50 degrees for a 6 pan load. Some products may cook in 10 to 15 minutes less time than recommended for convection ovens if prepared from frozen in a 6 pan load.

Time and temperatures will vary depending upon load, mix, size of portion, and other factors. Use the following chart to develop your own cooking techniques:

 

Timing

Temperature

Number of

Count per

Product

(minutes)

Setting

Racks Used

Pan/Rack

 

 

 

 

 

Hamburger buns, 3 oz. - 4"

18

375°

2

24

 

 

 

 

 

Yeast rolls - 1 oz.

10

400°

2

48

Use temperature and time recommended by

 

 

 

 

manufacturer for convection ovens for a 3 pan load.

 

 

 

 

 

 

 

 

 

Fruit pies, 46 oz. frozen

50

375°

2

4

Use temperature and time from manufacturer’s directions

 

 

 

 

for convection ovens for a 12 pie load placed on 3 bun

 

 

 

 

pans.

 

 

 

 

 

 

 

 

 

Egg custard pies, 44 oz. frozen

60

325°

2

4

 

 

 

 

 

Dutch apple pies, 46 oz. frozen

50

350°

2

4

 

 

 

 

 

Baked potatoes, 8 oz.

60

400°

2

30 (wrapped)

Wash and wrap in potato foil. Place 30 potatoes on 18 x

 

 

 

 

24 bun pan — 3 pans per load. Bake in 400°F oven for 1

 

 

 

 

hour.

 

 

 

 

 

 

 

 

 

Pre-blanched potatoes, frozen

16

400°

2

5 lb.

Spread on ungreased bun pans, 3 pans per load. Bake

 

 

 

 

at 400°F, stirring once, for 15 to 18 minutes.

 

 

 

 

 

 

 

 

 

Fish portions, pre-cooked, breaded, 3 oz.

16

400°

2

32

Use manufacturer’s recommended temperature and time

 

 

 

 

for convection oven for a 3 pan load.

 

 

 

 

 

 

 

 

 

Macaroni & cheese, 6 lbs. - 40° temp.

45

400°

2

2-6 lbs.

 

 

 

 

 

Lasagna w/meat sauce, 6 lb. - 40° temp.

60

350°

2

2 - 6 lbs.

 

 

 

 

 

Lasagna w/meat sauce, 6 lb. - frozen

75

350°

2

2-6 lbs.

 

 

 

 

 

Salisbury steak w/gravy, 6 lb. - 40° temp.

45

400°

2

2-6 lbs.

 

 

 

 

 

Top round of beef No. 168

 

 

 

 

14 lb. - rare

140° internal

250°

1

1 - 2

 

14 min./lb.

 

 

 

14 lb. - medium

150° internal

250°

1

1 - 2

 

14 min./lb.

 

 

 

14 lb. - well done

160° internal

250°

1

1 - 2

 

14 min./lb.

 

 

 

 

 

 

 

 

PAGE 12 OF 48

OWNERS MANUAL 1190820 REV 3 (11/10)

Page 12
Image 12
Southbend 4601DD-2RR, 4365A owner manual Cooking Tips for Convection Ovens

4365A, 4601DD-2RR specifications

The Southbend 4601DD-2RR and 4365A are advanced commercial cooking appliances designed to deliver exceptional performance, efficiency, and reliability in professional kitchens. Recognized for their robust engineering and user-friendly features, these models are ideal for a variety of cooking environments, from bustling restaurants to catering services.

The Southbend 4601DD-2RR is a double-stacked convection oven that offers a generous cooking capacity, allowing chefs to prepare large volumes of food simultaneously. Its innovative design features two independent oven compartments, each equipped with powerful fan-assisted convection heating that ensures even cooking and consistent results. The unit operates with a temperature range of 200°F to 500°F, providing versatility for various cooking techniques, including roasting, baking, and toasting. The built-in digital controls allow for precise temperature management and easy programming, further enhancing the user experience.

Meanwhile, the Southbend 4365A is a high-performance countertop griddle that boasts an impressive cooking surface area. Its heavy-duty, stainless steel construction guarantees longevity and easy maintenance. The griddle features a smooth cooking surface that provides even heat distribution, making it perfect for breakfast items like pancakes and eggs or lunch favorites like burgers and sandwiches. With a temperature control knob for adjustable heat levels, chefs can achieve perfectly cooked items tailored to their specifications.

Both models incorporate advanced safety features, such as automatic shut-off systems and heat-resistant handles, ensuring a secure working environment in the busy kitchen. Energy efficiency is another highlight, with both models designed to minimize energy consumption while delivering maximum output. This focus on sustainability not only reduces operational costs but also lessens the environmental impact.

Additionally, the Southbend 4601DD-2RR and 4365A come equipped with thorough insulation, which helps maintain optimal cooking temperatures while preventing surface heat buildup. This is critical for ensuring safety and efficiency in food preparation.

In summary, the Southbend 4601DD-2RR and 4365A are exemplary showcases of modern culinary technology, combining robust construction with user-centric design, making them invaluable assets for any kitchen aiming for excellence. Their reliability, performance capabilities, and safety features position them as leaders in the commercial cooking equipment market.