Part # 4515576 Rev 1 (01/21/10)
Page 12
Center the load on the oven racks to allow for proper heat
circulation around the sides. The oven will hold three, 18” x
26” (457mm x 660mm) sheet pans, six 12” x 20” x 2.5” (305mm
x 508mm x 64mm) steam table pans, or one 17.75”x 25.75”
(451mm x 654mm), roast pan. Never place pans directly on
the oven bottom. Always use the lowest rack position that will
allow air to circulate within the oven cavity. Load and unload
food as quickly as possible to prevent excessive temperature
drop. For even baking avoid using warped pans. Do not use
a deep pan for shallow cakes, cookies, etc., as heat circulation
across the top of these items is essential for browning. To
prevent excessive shrinkage, roast meat at a low temperature;
250°F to 325°F (121°C to 163°C).
When rethermalizing frozen products, preheat the oven 50°F
(10°C), higher than the cooking temperature to compensate
heat loss during and after loading. Return the thermostat to
the cooking temperature after loading.
To conserve energy, turn the oven off when not in use. If you
cover pans with aluminum foil, be sure to crimp it tightly
around the edges to prevent the foil from blowing off in
the oven. Any food or other or other matter that becomes
lodged in the fan must be removed as soon as the oven is
cool.
PRODUCT APPLICATION Continued
CARE & CLEANING
Stainless Steel
For routine cleaning just wash with hot water and detergent
solution. Wash just a small area at a time or the water will
evaporate leaving the chemicals behind causing streaking.
Rinse the washed area with a clean sponge dipped in a
sanitizing solution and wipe dry with soft clean cloth before
it can dry.
Use a paste (of water and a mild scouring powder) if you
have to, but never rub against the grain. All stainless steel has
been polished in one direction. Rub with the polish lines to
preserve the original fi nish. Then thoroughly rinse as before.
To prevent fi ngerprints there are several stainless steel
polishes on the market the leave and oily waxy fi lm. Do not
use on surfaces that will be in contact with food.
Stainless steel may discolor if overheated. These stains can
usually be removed by vigorous rubbing with a scouring
powder paste.
Use only stainless steel, wood or plastic tools if necessary
to scrape off heavy deposits of grease and oil. Do not use
ordinary steel scrapers or knives, as particles of the iron may
become imbedded and rust. STEEL WOOL SHOULD NEVER BE
USED.
Oven Interior (Porcelain Enamel)
NOTE: Disconnect line cord (if applicable) from power
supply before cleaning or servicing.
1. Before cleaning oven interior, remove all oven racks and
guides. Oven racks and guides can be cleaned with a mild
soap and warm water or run through a dishwasher.
2. The porcelain interior can be cleaned with oven cleaners
such as “Easy-Off ” or “Dow Oven Cleaner”. Follow product
manufacturer’s instructions for proper use.
Broiler Section
General Cleaning
Remove, empty and wash the broiler grease drawer or
container at least once a day.
On a single broiler unit the grease drawer is located inside
the valve panel. On a double broiler the grease from the
upper broiler section drains into a container suspended
from the front of the unit. The grease from the lower broiler
section drains through the hopper into a grease drawer
located inside the valve panel.
