Lang GCCO-T, Руководство по обслуживанию, Страница: 28 / 73

28
GENERAL
OPERATIONS
Convection ovens constantly circulate air over the product. This strips away the thin layer
of moisture and cool air from the top of the product. Heat penetrates more quickly.
Cooking times are shortened and cooking temperatures are usually reduced.
To convert standard deck oven recipes to convection oven recipes, reduce the temperature
50
°
F and the time by 25%. Make adjustments as necessary, depending upon your results.
The lower the temperature the more even the bake.
Check the product halfway through the baking cycle. Look through the door windows.
Opening the oven door is not recommended.
If products are brown on the outside and not done on the inside, too high a temperature is
being used. Decrease the temperature 15-25
°
F.
If products are pulling to the edge of pans or spilling, the oven is not leveled or the pans are
warped. Correct as necessary.
Load each shelf evenly. Spaces should be maintained equally between the pan and walls.
Front and back. This will allow an even distribution of airflow.
BAKING
Most baking should be done with the vent closed. Open the vent only with high moisture
products to avoid seepage around the front of the door.
Always weigh your product. This will give you a more consistent size, color and quality.
Center the pan in the oven. The better the air flow around the product, the better the bake.
The convection oven 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 preparation,
not the oven.
LOADING
Place product as close to oven as practical. Open oven doors and load quickly but
carefully.
If only one pan is required, load on center shelf. If two pans are required, load on second
and fourth shelf. If three pans are required, load on top shelf, bottom shelf, and center
shelf. If four pans are required, load on top shelf, bottom shelf, and middle two shelves. If
five shelves are required, space evenly in oven. (See page 28 for more detail)
UNLOADING
It is a characteristic of all convection ovens to unload the top shelf before the bottom
shelves. The rising of 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.