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7. OPERATION
6.1 GENERAL
Convection ovens constantly circulate air over and around the product. This strips
away the thin layer of moisture and cool air from around the product allowing heat to
penetrate more quickly.
Cooking times can be shortened and cooking temperatures can be reduced.
To convert standard deck oven recipes, reduce the temperature 50 degrees and the
time by 25%. Make minor adjustments as necessary.
The lower the oven temperature the more even the bake.
Check the product near the end of the initial cooking cycle by turning on the oven
light and looking through the oven door windows.
Do not open the oven doors during baking as this will change the baking
characteristics of the oven and make it difficult to determine a final program.
If the product is overdone on the outside and underdone on the inside, reduce the
baking temperature.
If the product is pulling away from the edge of the pan, the temperature is too high or
the cooking time too long.
Load each shelf evenly. Spaces should be maintained equally between the pan and
oven walls, front and back.
For best baking results, load the oven from the top to the bottom during random
loading.
6.2 Control Panel
The control panel consists of the following items. Detailed operational descriptions
are given later in this section.
POWER SWITCH
Turns the oven on and off.
STATUS DISPLAY
Displays the oven status (
EntEr, REAdY, DonE
etc.) and is
the count down timer.
TIER LIGHTS
Displays the tier that the program is running, mainly used
during programming.
PRODUCT BUTTONS
Numbered 0 to 9 these buttons contain the programs that,
when selected, will run the oven.
SHELF BUTTONS
Labeled A to C these buttons indicate which shelf the product
is placed on, A being the top shelf.
"MAN PROG"
Short for Manual Program, this button allows the operator to
enter a time and temperature without being required to enter
the programming code. The program is lost once the oven is
turned off.