14
V136 SERIES OVENS
Using A Convection Oven
The convection oven offers many features and
advantages not available in a conventional oven.
Operation is not difficult to understand or control.
The Montague convection oven is a ―Muffled‖
style oven that keeps the by-product of
combustion separated from the air circulated in
the oven. The heat surrounding the oven cavity
is transferred from the outer surface into the
interior of the oven. A fan continuously circulates
the heated air around the product. The moving
air strips away the insulating layer of moisture
on the products allowing heat to penetrate faster
and for more efficient baking and roasting.
Due to the differences in cooking methods,
procedures and techniques for convection oven
cooking may require modification for successful
results. A general rule to remember is that
standard recipe cooking times will be shorter
and temperatures should be 25-75F degrees
lower in a convection oven.
NOTE:
For convection oven cooking, reduce
temperature 25-75F degrees from those given in
standard conventional oven recipes.
WARNING
THE OVEN AND ITS PARTS ARE HOT.
USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE UNIT.
CAUTION
Do not obstruct the flow of combustion or
ventilation air from the oven. Keep appliance
area free and clear of combustion
.
OPERATING CONTROLS
The following controls are used for operation of
the oven.
REF #
CONTROL
FUNCTION
1
FAN SWITCH
Three position rocker
switch:
FAN/OFF/
COOL.
FAN (top position)
Circulates air in oven.
OFF (center position)
Turns fan off
COOL DOWN
(bottom position)
Provides continuous
fan operation for
cooling oven at the
end of the work period,
operates with doors
opened or closed.
Cools with doors open.
2
THERMOSTAT
Sets temperature be-
tween 200-500F
(93-260C)
3
PILOT SAFETY
VALVE
Ignites Pilot & Shuts
down gas supply to
Pilot & Burner in the
event of a pilot outage.
4
PIEZO IGNITER
Provides spark to
ignite Pilot
Fan Switch
Thermostat
Pilot Safety Valve
Main Oven Burner Valve
Figure 7. Operating Controls
