RACK ARRANGEMENTS
All models are supplied with five racks and have a maximum operating capacity of six racks per oven. The
The following arrangements are recommended. The position numbers are in numerical sequence starting at the bottom (Fig. 4).
Arrangement #1 — Five racks in positions #2, #4, #6, #8 and #10 for cookies or reconstitution of frozen lunches at maximum capacity. These are also the recommended positions for general baking in sheet pans with products not over 21/2 inches (64 mm) high.
Arrangement #2 — Four racks in positions #1, #4, #7 and #10 are for general baking in sheet pans, muffin pans, pie or cake tins and pudding pans 31/2 inches (89 mm) high with products not over 4 inches (102 mm) high. This arrangement can also be used for casseroles or meat dishes in #200 series food service pans 12 x 20 x 21/2" (305 x 508 x 64 mm).
#11
#10
#9
#8
#7
#6
#5
#4
#3
#2
#1
RACK POSITION
Fig. 4
Arrangement #3 — Three racks in positions #1, #5 and #9 are for baking breads or cakes in loaf or tube pans and high meringue pies. This arrangement can also be used for casseroles, meat dishes or cooking in pans up to 51/2 inches (140 mm) deep with products up to 6 inches (152 mm) high.
Arrangement #4 — Two racks in positions #1 and #6 are for cooking turkeys and other roasts up to 7 inches (178 mm) high.
With the rack in position #1, there is limited space for a water pan (see cooking chart in this manual).
When mixed loads or partial loading is regular practice, some users have developed other rack arrangements to suit their particular needs.
SPECIAL PROCEDURES FOR BAKING
Yeast Bread: Cooking starts immediately in the convection oven. Yeast breads do not usually rise as much in a convection oven as in a conventional oven. Therefore it is usually necessary to allow fuller proof, 21/2 to 3 times increase in volume, for best results.
Pies: When baking pies in your convection oven, three or four pies should be put on an 18 x 26" sheet or bun pan. This procedure helps the bottom crust to bake, makes handling easier and reduces the possibility of boilover spoiling the appearance of the pies on the lower racks.
HIGH LIMIT SWITCH
All ovens are equipped with a high limit switch, which senses the temperature of the oven to prevent overheating. The high limit switch operates independently and will automatically shut the oven down should the primary control fail. If this situation occurs, DO NOT attempt to bypass the high limit. Shut the oven down and contact your local Wolf Range authorized service agency.
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