Southbend SE36, Installation And Operation Manual

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Page 20 Installation & Operations Manual 1189331 Rev 0 (03/07)
B. Deck Oven Operation
1. Set temperature control knob to the desired temperature.
2. Turn both Upper and Lower element switches to HIGH.
3. Allow oven to preheat to the set temperature. The amber signal light will remain on until the set tem-
perature has been reached.
4. After oven is preheated set Upper and Lower element switches to desired setting (LOW, MEDIUM or
HIGH).
When roasting, the nest results are obtained by using balanced heat with both the Upper and Lower
element switches on HIGH. A measured top heat provides excellent coloring and a caramelized finish
to the meats, but where a seared or browned appearance is not desired, as in roasting fowl, the upper
oven element switch should be set on MEDIUM, LOW or OFF.
5. Place pans containing food products into oven. For baking and roasting, pans should be placed on the
intermediate rack. When roasting and baking pans are on both the deck and the rack the pans should
be rotated halfway through the cooking cycle.
When placing pans in oven do not block air flow on sides or in back of oven cavity. Blocking the air
flow can cause uneven cooking.
Opening the oven door too often will also cause uneven cooking. Keep oven door closed except for
necessary checking of food products.
6. Set timer for desired cook time. Refer to the Time and Temperature charts on the following pages for
suggested cook times and temperatures.
7. Flue vent damper should be opened when cooking high moisture content foods. Pull the flue vent
handle to open the vent damper.
8. When the timer signals that cooking time has elapsed remove food product and turn temperature
control and Upper and Lower element switches to OFF.
9. DECK OVEN CLEANING
a. At the end of the day’s operation be sure the oven is turned OFF.
b. Open the oven door and allow it to cool down.
c. Remove the oven rack and the oven deck at the bottom of the oven.
d. Oven rack and deck can be washed in warm soapy water, rinsed and wiped dry.
e Using a stiff brush (not wire), clean the interior of baked on food particles. Using a mild detergent
and damp sponge wipe down the inside of the oven and the oven door. Rinse and wipe dry. If these
procedures are followed daily, it will prevent food particles from building up and creating hard to
remove stains. Do not use strong abrasives as they will scratch the finish.
Section 3 - OPERATION