MEAT & FISH PRODUCTS
Product |
| Temp. |
| Time (min.) | No. Shelves | |
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| °F | (°C) |
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Prime Rib (20 lb. rare) (9.1 kg) | 250 | (121) |
| 23/4 Hr. | 2 | |
Rolled Roast Beef | 275 | (135) |
| 21/2 Hr. | 2 | |
Veal Roast Boned (15 lb.) (6.8 kg) | 275 | (135) |
| 21/2 Hr. | 2 | |
Stuffed Pork Chops | 300 | (149) |
| 25 – 30 | 3 | |
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Lamb Chops | 375 | (190) |
| 12 | 5 | |
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Steamship Round (80 lb.) (36.3 kg) | 275 | (135) |
| 23/4 Hr. | 1 | |
Meatloaf | 325 | (163) |
| 40 | 3 | |
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Hamburger Patties (4 oz.) (113 gr.) | 400 | (204) |
| 5 | ||
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Meat Pot Pies | 350 | (177) |
| 40 | 5 | |
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Chicken Parts |
| 300 – 325 | (149 – 163) |
| 30 – 40 | 5 |
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Fish Sticks | 350 | (177) |
| 18 | 5 | |
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MISCELLANEOUS PRODUCTS |
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Product |
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| Temp. |
| Time (min.) | No. Shelves |
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| °F | (°C) |
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Macaroni & Cheese |
| 350 | (177) |
| 30 | 3 |
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Cheese Sandwiches |
| 375 | (190) |
| 10 | 5 |
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Baked Potatoes (6 - 8 oz.) (170 - 227 gr.) |
| 400 | (204) |
| 45 | 5 |
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Baked Potatoes (10 oz.) (283 gr.) |
| 400 | (204) |
| 55 | 5 |
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Stuffed Peppers |
| 350 | (177) |
| 20 | 5 |
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Scalloped Potatoes |
| 325 | (163) |
| 35 | 5 |
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Lasagna |
| 250 | (121) |
| 90 | 3 |
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FOR BEST RESULTS
Product to be cooked should be centered on the oven rack, and the racks should be spaced evenly inside the oven.
It is best not to rotate the product or open the door during the cooking cycle.
Preheat the oven to 50 F° (28 C°) higher than desired cooking temperature. After the oven is loaded, close the door and set thermostat to desired cooking temperature.
Make adjustments in the time and temperature settings until the desired results are obtained. Adjust only one setting at a time. For example, if the product is too dark on the outside and not done on the inside, the oven is too hot. Reduce the temperature by 25 F° (14 C°).
These cooking charts will be helpful in arriving at time and temperature settings for products commonly cooked in convection ovens, but it may be necessary to make adjustments in the settings until the desired results are obtained.
When the desired results are obtained, make a note of the settings used for a particular recipe and product load. For example, if four 18 x 26" (45.7 x 66 cm) sheet cakes using 5 lb. (2.26 kg) of batter for each cake, constitutes a typical product load and the size of the load is changed, the final results may be affected. If either the weight of the cakes being baked or the number of cakes being baked at one time changes, it may be necessary to make further adjustments in the time or temperature settings to achieve the desired results.
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