USING YOUR CONVECTION OVEN
RJGR SERIES
operation
Jade ovens are thermostatically controlled, and are
equipped with electric ignition systems. This promotes
accurate temperature control and economical ignition
operation.
Oven Racks
Each Jade oven is equipped with two heavy duty
"wraparound" wire racks. The oven has guides for
three rack positions. When cooking with two racks,
place the racks in the top and bottom rack guides.
When cooking with only one rack, place the rack in the
middle position. The middle position is also ideal for
broiling (see infrared broiling section). When roasting
large items such as a turkey, additional space may be
gained by placing the rack on the bottom of the oven.
Convection Oven
Convection ovens feature a sealed design that prevents
the products of combustion from entering the oven
interior. The oven tank is a one-piece welded
construction of stainless steel. During cooking, the
oven burner heats the interior oven walls, top and
bottom. Then a fan, powered by a commercial size
blower motor, blows the heat from the walls and
circulates it inside the oven. With no flue openings in
the oven tank to provide a means of escape, moisture
and flavors remain trapped inside the oven. This
promotes even browning, and exceptional roasting and
baking.
Both the amount of cooking time, and the temperature
required are reduced (compared to a standard oven)
when a convection oven is used. On the average,
temperatures in a convection oven can be reduced
25
°
F, or cooking times decreased by approximately 10
to 20 percent. This increased cooking efficiency is a
result of the superior heat distribution provided by the
convection oven centrifugal blower.
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