UL File # 8138
Rev. D2010
14
OPERATION CONT’D
Hints & Suggestions
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.
Always weigh your product. This will give you a more consistent size, color and
quality.
Check the product near the end of the initial cooking.
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.
The convection is a mechanical piece of equipment. The same control settings will
always give the same results. If the results vary, problems may be because of product
preparation.
Loading
When loading and unloading the oven, stage products and racks so the oven doors are
opened for the least amount of time.
Be sure that racks are level within the oven.
Bent or warped pans can greatly affect the evenness of the cook or bake.
If using baker’s parchment, be sure the parchment does not blow over the product.
The will create an uneven bake.
Load each shelf evenly. Spaces should be maintained equally between the pan and
oven walls, front and back.
Do not overload pan’s this will create a uneven bake.
For best baking results, load the oven from the center out during random loading.
CAUTION
ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE FROM
COMBUSTIBLE MATERIALS.
CAUTION
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. IF SPILLS
OCCUR, CLEAN IMMEDIATELY, TO AVOID THE DANGER OF SLIPS OR
FALLS.
