Installation and Operation of Electric Convection Oven
B. GENERAL GUIDELINES FOR OPERATION
•
You may wish to experiment with leaving the oven
OFF after pre-heating the oven and loading when
baking light products such as light cake batter
or custard so the product will have time to set.
Normally, 7-10 minutes with the oven OFF, then
fi
nishing with the oven ON, will keep the product
from rippling or being pushed by the fan.
These guidelines are to assist you in obtaining the best
performance from your oven:
•
•
•
•
When starting off with frozen product, you may
wish to pre-heat your oven up to 100° F above
the temperature you are going to cook. Load the
product and reset the temperature for the normal
time.
Always pre-heat your oven before cooking by
placing the temperature setting at the desired
temperature. The oven is pre-heated when the
Indicator Light goes out.
Always use a lower temperature setting than that
r
ecommended for a standard convention
range
oven.The general rule of thumb
is to subtract
50 -
100°F from the standard oven recipe. Some
experimentation on your part may be necessary
to
achieve the optimum results with your food
products.
For longer bulb life, do not leave the oven lights
on when not viewing the product.
Cooking at higher temperatures will not reduce your
cooking time! It will produce unsatisfactory baking and
roasting results.
•
You should begin checking the doneness of your
food product in about half the time recommended
for the same recipe cooked in a standard oven.
There
is
a
Suggested
Time
and
Temperature
Chart
on the next page, which can serve as a guide.
Keep in mind that your times may vary depending
on the amount of product being cooked in your
oven. The best results are always achieved when
a
systematic record of times and temperatures is
kept for reference.
Do not place an empty sheet pan or aluminum foil on
the bottom of the oven. This will disrupt the air
flow and
cause uneven cooking results.
OPERATION INSTRUCTIONS
The information in this section is intended for the use
of quali
fied operating personnel. Qualified Operating
Personnel are those individuals who have carefully
read the information contained in this manual, are
familiar withthe function of the oven and/or have had
experience with operating the equipment described.
We recommend following these instructions to insure
Optimum performance,long life and trouble-free service
from your oven.
6/13 Electric Convection Ovens
Convection cooking has been around from the1960s.Its
a
dvantages are well
known.It differs from conventional
cooking by the movement of heated air within the
cooking cavity by means of a fan. This moving, heated
air helps to strip the cool air from around the product
being cooked, allowing the heat to penetrate more
rapidly. The results are that your product is cooked
quicker and at a
lower temperature with the
comparable product quality found in conventional
ovens.
Please take the time to carefully read the operating
instructions. They are important in the successful use of
your oven.
•
To minimize the shrinkage of roasted meats, place
the meat directly on the racks and place a sheet
pan
half
full
of
water
in
the
bottom
rack
position.
The water will keep the oven compartment more
humid and
less
meat juices will evaporate.
•
Maintain equal loads when cooking more than one
pan of product at a time. You may wish
to weigh
the product to assure that the pan loads are equal.
Smaller loads in one pan will cook at a different
rate than larger ones in another.
The
SRCO-E
Convection
Ovens rely on electricity for powering the
ignition system and the fan. Do not attempt to
operate during a power failure.
Содержание Sierra Range SRCO-E
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