Sierra SRCO, Operator'S Manual

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5. Wait until the Heat On indicator has come on and gone out three times. At that time the oven will have
reached the set cooking temperature.
6. Open the oven doors, load the product into the oven, and close the doors.
7. You can use the Cook Timer as a reminder of when the remove the load from the oven. If so desired, turn
the Cook Timer knob until the indicator mark points to the desired cooking time (up to 55 minutes). The
timer knob will rotate counterclockwise as the timer runs down, indicating how much time remains. You
can turn the knob while cooking to increase or decrease the remaining time. When the timer runs out, a
buzzer will sound for a short time, then turn itself off. (To immediately silence the buzzer, turn the Cook
Timer knob to the OFF position.) The timer is a reminder to you;
the timer does not control the oven.
If you open the oven doors, the burners and fan will shut off until the doors are closed. However, the timer
will continue running even if the doors are open.
To turn on the interior oven lights,use the switch located at the bottom of the control panel.
8. When the load has finished cooking, you can rapidly cool the load by opening the oven doors (which
will shut off the burners) and switching the Fan Mode to COOL (which will cause the fan to run even
though the doors are open). For the most rapid cooling, also switch the Fan Speed switch to HI.
9. When you are done cooking, turn the Cook Temperature control to the lowest setting (fully
counterclockwise) and switch the Power Switch to OFF.
C
OOKING
H
INTS
In a convection oven, the fan-blown circulating air strips away this insulating layer allowing the heat to
penetrate faster for quicker baking and roasting. Hence, in a convection oven cooking procedures and
techniques may require some modification for successful results. As a general rule, the cooking time will
be shorter and the cooking temperature will be 25°F to 75°F lower than those called for in recipes for a
standard oven.
TIME & TEMPERATURE
Time and temperature are important. The
“Guide to Times and Temperatures” later in this section is a
starting point. The actual best cooking time and temperature will depend on such factors as size of load
and mixture of recipe (particularly moisture). Once an appropriate time and temperature has been
established for a particular product and load, you will find the result of succeeding loads to be similar.
OVERLOADING
Do NOT overload the oven. The size of the load that can be cooked satisfactorily depends largely on the
particular product. As a rule, five racks can be successfully used for shallow cakes, cookies, pies, etc. For
deeper cakes (such as angel food), use only three racks because of the size of the pan and the space
required for rising. For hamburger patties, fish sticks, cheese sandwiches, etc., a full complement of racks
and pans is usually satisfactory.
HELPFUL SUGGESTIONS
Here are some suggestions that will assist in getting the best possible performance from a convection
oven:
•
Pre-heat the oven thoroughly before use.
•
When re-thermalizing frozen products, pre-heat the oven to 50°F higher than the planned cooking
temperature. After loading, reduce the temperature setting to the appropriate cooking temperature.
•
Space the racks and pans as evenly as possible to allow air circulation.
•
Center the load on the racks to allow for proper air circulation around the sides. Do not cover the racks
completely with pans.
•
Do not use a deep pan for shallow cakes or cookies, etc. Air circulation across the surface of the
product is essential.
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