OPERATION

500 SERIES 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 6-1/2 size 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 10 OF 44

OWNERS MANUAL 1188716 (02/07)

Page 10
Image 10
Southbend X536D, X560AA, X536A, S560DD, S536D, X560AD, S560AA, S560AD, X560DD S536A owner manual Cooking Tips for Convection Ovens

X560DD S536A, S560AD, S560AA, X560AD, S536D specifications

Southbend, a well-established name in the commercial kitchen equipment industry, offers a variety of high-quality cooking appliances, including the X560AA, X536D, X536A, S560DD, and S536D models. Each of these models is designed to meet the rigorous demands of professional kitchens while delivering exceptional performance.

The Southbend X560AA is a robust gas range featuring six heavy-duty burners, a large oven, and a durable stainless steel construction. Its powerful burners provide precise temperature control, making it ideal for a wide range of cooking techniques from simmering to high-heat frying. The oven is spacious enough to accommodate large trays, enabling efficient cooking of multiple items simultaneously. This model also boasts an easy-clean design, ensuring that maintenance and upkeep are hassle-free.

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The S560DD and S536D are part of Southbend's heavy-duty series, designed for increased durability and performance. The S560DD features double ovens, allowing for simultaneous cooking at different temperatures, which is crucial for maximizing productivity in the kitchen. It includes high-efficiency burners that provide quick heat-up times and reduce gas consumption.

The S536D is renowned for its exceptional versatility, featuring six burners, a spacious oven, and a practical griddle top. Designed for high-output cooking, it's ideal for restaurants and catering services that require speed and efficiency. All models come with user-friendly controls, easy cleanup features, and solid construction that meet the high standards of professional chefs.

In summary, Southbend's X560AA, X536D, X536A, S560DD, and S536D models exemplify the brand's commitment to quality, innovation, and performance. Equipped with advanced technologies, these ranges are not only reliable but also adaptable to the dynamic needs of commercial kitchens, ensuring that chefs can focus on creativity and culinary excellence.