Document # G_EO_OM_CONVECTION_4605649 – 11/20
14
1. Preheat oven thoroughly (approx. 20 minutes) before use.
2. As a general rule, temperature should be reduced 25°
to 50° from that used in a standard/convection oven.
Cooking time may also be shorter, so we suggest closely
checking the first batch of each product prepared.
3. Use the chart of suggested times and temperatures as
a guide. These will vary depending upon such factors
as size of load, temperature, and mixture of product
(particularly moisture) and density of product.
4. Keep a record of the times, temperature, and load sizes
you establish for various products. Once you have
determined these, they will be similar for succeeding
loads.
5. When practical, start cooking the lowest temperature
product first and gradually work up to higher
temperatures.
6. If you find that your previous temperature setting is more
than 10° higher than needed for succeeding loads, COOL
DOWN to reach the desired temperature before setting a
new cooking temperature.
7. When loading oven, work as quickly as possible to
prevent loss of heat.
8. Oven will continue to heat even though the timer goes
off. Product should be removed from the oven as soon as
possible to avoid over cooking.
9. Center pans on racks and load each shelf evenly to allow
for proper air circulation within the cavity.
10. When baking, weigh or measure the product in each pan
to assure even cooking.
11. When cooking six pans, use rack positions 1, 4, 6,8,10 and
12, starting from the top.
12. Do not overload the oven. Six pans are suggested for
most items, i.e., cakes, cookies, rolls, etc. However, the
maximum (13 pans) may be used for fish sticks, chicken
nuggets and hamburgers. Cooking times will have to be
adjusted.
13. Muffin pans should be placed in the oven back to front
or with the short side of the pans facing the front. This
results in the most evenly baked product.
14. When re-thermalizing frozen casseroles, preheat the oven
100° over the suggested temperature. Return to cooking
temperature when the oven is loaded. This will help
compensate for the introduction of a large frozen mass
into the cavity.
15. Use pan extenders or two inch deep 18” x 26” pans for
batter type products which weigh more than eight
pounds, i.e., Pineapple Upside down Cake.
16. Never place anything directly on the bottom of the oven
cavity. This obstructs the airflow and will cause uneven
results.
17. Never operate the oven if any of the exterior covers are
removed. These covers are necessary for protection
against exposure to live electrical parts and should
only be removed when the oven is being serviced by a
qualified service personnel.
18. This is a commercial cooking oven not intended for non
commercial cooking installations or non food products.
19. Use appropriate food pans and trays for ovens.
20. Use oven mitts when adding or removing trays/pans from
oven when oven is operational.
21. Use care when removing product from the oven to
prevent spills which could cause serious inquiry to bare
skin and eyes. Higher rack levels on ovens are at eye level.
22. Exterior oven exteriors will become hot during operation
caution should be observed.
23. Proper weight handling and distribution of product in
tray or pan will prevent sudden shifts in product to avoid
spills and inquiry.
24. Do not operate ovens blower fan guard has been
removed.
25. Oven operation sound pressure level should not exceed
70 dB(A).
Note: Moisture will escape around the doors when baking
products with heavy moisture content, such as chicken,
potatoes, etc. This is normal.
PERFORMANCE RECOMMENDATIONS AND GENERAL SAFETY
PRECAUTIONS
