4
2M-W487, Full Size Electric Convection Oven, Plantinum
GENERAL OPERATION & PROGRAMMING CONT.
Hints & Suggestions
Convection ovens constantly circulate air over and around the product. This strips away the thin layer of
moisture and cool air from around the product allowing heat to penetrate more quickly.
Cooking times can be shortened and cooking temperatures can be reduced.
To convert standard deck oven recipes, reduce the temperature 50 degrees and the time by 5%. Make
minor adjustments as necessary.
The lower the oven temperature the more even the bake.
Always weigh your product. This will give you a more consistent size, color and quality.
Check the product near the end of the initial cooking cycle by turning on the oven light and looking
through the oven door windows.
Do not open the oven doors during baking as this will change the baking characteristics of the oven and
make it difficult to determine a final program.
If the product is overdone on the outside and underdone on the inside, reduce the baking temperature.
If the product is pulling away from the edge of the pan, the temperature is too high or the cooking time
too long.
The convection is a mechanical piece of equipment. The same control settings will always give the
same results. If the results vary, problems may be because of product preparation.
Opening the vent will to allow mositure to escape the cooking chamber during part or all of the cooking
process. This will allow a more crispy product, example: french fries, fish, crispy crusts. Close the vent
for dough products like cinnamon rolls, breads. This is something to experiment with to determine what
is best for your specific menu.
Loading
Here are some things to remember when loading your oven.
• When loading and unloading the oven, stage products and racks so the oven door is opened for the
least amount of time.
• Be sure that racks are level within the oven.
• Bent or warped pans can greatly affect the evenness of the cook or bake.
• If using baker’s parchment, be sure the parchment does not blow over the product. That will create
an uneven bake.
• Load each shelf evenly. Spaces should be maintained equally between the pan and oven walls, front
and back.
• Do not overload pan’s this will create an uneven bake.
• For best baking results, load the oven from the center out during random loading.
ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE FROM
COMBUSTIBLE MATERIALS.
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. IF
SPILLS OCCUR, CLEAN IMMEDIATELY, TO AVOID THE DANGER OF
SLIPS OR FALLS.
CAUTION
