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
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 |
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Hamburger buns, 3 oz. - 4" | 18 | 375° | 2 | 24 |
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Yeast rolls - 1 oz. | 10 | 400° | 2 | 48 |
Use temperature and time recommended by |
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manufacturer for convection ovens for a 3 pan load. |
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Fruit pies, 46 oz. frozen | 50 | 375° | 2 | 4 |
Use temperature and time from manufacturer’s directions |
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for convection ovens for a 12 pie load placed on 3 bun |
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pans. |
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Egg custard pies, 44 oz. frozen | 60 | 325° | 2 | 4 |
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Dutch apple pies, 46 oz. frozen | 50 | 350° | 2 | 4 |
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Baked potatoes, 8 oz. | 60 | 400° | 2 | 30 (wrapped) |
Wash and wrap in potato foil. Place 30 potatoes on 18 x |
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24 bun pan — 3 pans per load. Bake in 400°F oven for 1 |
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hour. |
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16 | 400° | 2 | 5 lb. | |
Spread on ungreased bun pans, 3 pans per load. Bake |
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at 400°F, stirring once, for 15 to 18 minutes. |
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Fish portions, | 16 | 400° | 2 | 32 |
Use manufacturer’s recommended temperature and time |
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for convection oven for a 3 pan load. |
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Macaroni & cheese, 6 lbs. - 40° temp. | 45 | 400° | 2 | |
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Lasagna w/meat sauce, 6 lb. - 40° temp. | 60 | 350° | 2 | 2 - 6 lbs. |
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Lasagna w/meat sauce, 6 lb. - frozen | 75 | 350° | 2 | |
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Salisbury steak w/gravy, 6 lb. - 40° temp. | 45 | 400° | 2 | |
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Top round of beef No. 168 |
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14 lb. - rare | 140° internal | 250° | 1 | 1 - 2 |
| 14 min./lb. |
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14 lb. - medium | 150° internal | 250° | 1 | 1 - 2 |
| 14 min./lb. |
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14 lb. - well done | 160° internal | 250° | 1 | 1 - 2 |
| 14 min./lb. |
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PAGE 10 OF 44 | OWNER’S MANUAL 1188716 (02/07) |
