Part # 3052000 (09/16/09)
Page 26
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circulation across the surface is essential for even cooking
and browning.
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temperature, 250° to 325°.
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50° higher than cooking temperature to compensate for
heat loss during and after loading. Thermostat must be
returned to cooking temperature after loading.
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when not in use.
Problem
Solution
Cakes are dark on the sides and not done in the center
Lower oven temperature
Cakes edges are too brown
Reduce number of pans or lower oven temperature
Cakes have light outer color
Raise temperature
Cake settles slightly in the center
Bake longer or raise oven temperature slightly.
Do not open doors too often or for long periods
Cake ripples
Overloading pans or batter is too thin
Cakes are too coarse
Lower oven Temperature
Pies have uneven color pans
Reduce number of pies per rack
or eliminate use of bake pans
Cupcakes crack on top
Lower oven temperature
Meats are browned and not done in center
Lower temperature and roast longer.
Meats are well done and browned
Reduce time. Limit amount of moisture
Meats develop hard crust
Reduce temperature or place pan of water in oven.
CONVECTION OVEN PRODUCT APPLICATION Continued
PROBLEM/SOLUTIONS CONVECTION OVEN
