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LOADING THE OVEN
• When loading the oven, stage products and racks so the oven doors are opened for the least amount
of time during the loading process to minimize the loss of heat inside the oven.
• Center each pan on the oven shelves. Spaces should be maintained equally between the pan edges
and the oven walls, front and back. This will allow for an even distribution of airflow. The better the
air flow around the product, the better and more consistent the bake.
• Load the pans on the shelves as close to equal distant apart as possible. Even vertical spacing of the
pans on shelves 1 thru 6 inside the oven is important to the proper circulation of air and therefore will
have an effect on the quality of your bake.
• When loading the oven randomly, (Different times for different shelves) load the oven from the
center shelf out with even vertical spacing.
• When loading multiple pans at the same time, load the shelves spaced as equal distant as pos-
sible with even vertical spacing.
UNLOADING THE OVEN
• Unload the top shelf before the bottom shelves. This is necessary because it is a characteristic of
all ovens that, after the fan shuts down, rising heat and the hot oven ceiling causes the top shelf to
bake quicker. This characteristic is more pronounced when baking at higher temperatures and/or for
prolonged periods of time.
• Always stage your product racks so that you can unload quickly with the door open for a minimal
amount of time. This is to preserve the temperature inside the oven cavity for your next round of
baking.
ALWAYS KEEP THE AREA NEAR THE UNIT FREE FROM COMBUSTIBLE MATERIALS.
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. IF SPILLS OCCUR,
CLEAN IMMEDIATELY TO AVOID THE DANGER OF SLIPS OF FALLS.
CAUTION
Содержание Chef Series
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