Part # 1009067 Rev11 (01/24/08)
Page 11
During preheat period, keep oven door closed. With oven
operating on rated voltage, it will require approximately 18
to 20 minutes to reach 450°F from a cold start.
Personal preferences of different operators dictate time and
temperature requirements for various cooking operations.
For this reason, no times or temperatures are suggested here.
If in doubt, consult a good cookbook on volume cooking.
General
Baking or roasting may be done in the oven on the oven rack
provided with each oven. Best baking or roasting results will
be obtained with only one rack of product at a time. Multi-
rack loading will greatly change bake/roast characteristics
and “done” times. Do not bake or roast directly on the oven
bottom. In choosing pans, be sure pan size will allow space
between back, sides and oven door to allow for proper heat
circulation. Personal preferences of different chefs and food
service operators dictate temperature and time requirements
for various oven cooking operations. For this reason, no
cooking times or temperatures are suggested here. If in
doubt, consult a good cookbook on volume food service.
Range Base Convection Oven (RC)
As a guide, set oven temperature 25° to 50° lower than called
for in recipes directions using standard or conventional
ovens. Cooking time may be less depending upon the
product you are preparing. 2% to 5% is a general rule.
Product should be watched the first time it is prepared.
Cooking time and oven temperature will vary depending
upon such factors as size of load, temperature of product,
and mixture of recipe, particularly moisture. When you
have established satisfactory time and temperature for our
products, record them on a chart and keep as a reference
guide.
OPERATION continued
Preheat oven thoroughly before use. To reach 350°F takes
approximately 20 minutes. For optimum results oven should
be preheated for 30 minutes to allow for thorough heat
saturation. The load should be centered on the oven racks
to allow for proper heat circulation around the sides. Load
size – the oven will hold three (3) 18” x 26” sheet pans, six
(6) 12” x 20” x 2.5” steam table pans or one (1) 17.75” x 25.75”
roast pan. Never place pans directly on the oven bottom.
Always use the lowest rack position which will allow the
air to circulate within the oven cavity. Load and unload
food as quickly as possible to prevent an excessive drop
in temperature. Avoid using warped pans since level pans
bake more evenly. Do not use a deep pan for shallow cakes,
cookies, etc, as circulation across the surface is essential for
even cooking and browning. To prevent excessive shrinkage,
roast meats at a low temperature (250° to 325°F)
When rethermalizing frozen products preheat the oven 50°
higher than cooking temperature to compensate for heat
loss during and after loading. Thermostat must be returned
to cooking temperature after loading.
Range Base Convection Oven Operation
Activate the power switch to the cook position. Set the fan
speed switch to the desired fan speed. Set oven thermostat
to the desired oven temperature. Allow 20 to 30 minutes to
preheat.
When finished using the oven it should be cooled below
150° before shutting down. Turn the power switch to “cool
Down” and open the oven door. Allow fan to operate for
approximately 30 minutes. To shut down the oven turn the
thermostat and the power switch to the off position.
CAUTION: Motor must operate during cooking cycle. Failure
to do so will shorten motor life!
We recommend, at the end of a bake or roast period, when
the oven will be idle for any period of time to set the oven
thermostat to the lowest temperature setting and allow the
oven to operate. By doing this, the oven motor will keep
itself cool by operating and you will save preheat time for
next ovens’ use. If this procedure is not desirable than we
recommend that the oven be cooled down below 150°F
between baking or roasting periods.
