Part Number 4533030 Rev 1 07/2017 25
Section 3
Operation
Working with Convection Oven
OVEN MOTOR
The motor on your range convection oven is maintenance
free since it is constructed with self-lubricating sealed ball
bearings. It is designed to provide durable service when
treated with ordinary care.
Since the blower wheel is in the oven cavity it is at the same
temperature as the oven. If the motor is stopped while the
oven is hot, the heat from the blower wheel is conducted
down the shaft and into the armature of the motor. This
action could shorten the motor life.
NOTE: We recommend, at the end of the bake or roasting
period or before shutting down completely, that the doors
be left open. Set the COOK/COOL switch to the COOL “I”
position. The fan should run for at least 20 minutes. The
“FAN” should never be turned “OFF” when the oven is “HOT”.
NOTE: Any food or other matter which becomes lodged in
the fan must be removed
as soon as the oven and oven
fan are OFF and the oven is cool
.
LOAD SIZE AND PANS
• The oven will hold:
• Three (3) standard full size sheet pans (18” x 26”) or
GN1/1 pans, or
• Six (6) 12” x 20” x 2.5” steam table pans, or
• One (1) 21” x 18” x 7” roast pan with cover.
• Allow air circulation around the product. Center pans on
oven racks.
• Never place pans directly on the oven bottom. Instead,
use the lowest rack position which will allow the air to
circulate within the oven cavity.
TEMPERATURE GUIDELINES
• Generally, set the oven temperature 25°F to 50°F (10°C
to 25°C) lower than temperature used in standard ovens.
• Cooking times may be 2% to 3% less than time used in
standard ovens.
• Keep a close check on any product being prepared
for the first time. The size of the load, temperature of
the product going in, and moisture content are the
major factors that influence necessary cook times
and temperatures. Record successful times and
temperatures for future reference.
• Preheat the oven thoroughly before loading. It will take
approximately 15 minutes for the oven to reach 350ºF
(177ºC). Best results will be attained when the oven is
allowed to preheat for 30 minutes or more for thorough
heat saturation.
• When rethermalizing frozen products, preheat oven
to 50°F (25°C) higher than the cooking temperature
to compensate for heat loss before and after loading.
Return thermostat to the cooking temperature after
loading.
BEST PRACTICE
• Use the right size and kind of pan for the job and always
ensure adequate airflow around pans.
• To conserve energy, turn the oven off and cool down
when not in use.
