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B. General Guidelines for Operation
These Guidelines are to assist you in obtaining the best
performance from your oven:
• 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
recommended for a standard conventional oven
or 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.
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 age 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.
• The oven will hold up to thirteen (13) 18” x 26”
(457mm x 660mm) sheet pans. Six racks are used
normally, but your product and pan height will
determine how many racks can be loaded.
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.
• To minimize the shrinkage of roasted meats,
place the meat directly on the racks and place a
sheet pan one half full of water in the bottom rack
position. The water will keep the oven
compartment more humid and the meat juices
will evaporate less.
• 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.
• 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 finishing with the oven ON, will keep the
product from rippling or being pulled by the fan.
• 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.
• For longer bulb life, do not leave the oven lights
on when not viewing the product.
IMPORTANT NOTICE:
When an oven is supplied on casters and is
connected to the supply piping by means of a
connector for movable appliances, the oven
must be equipped with a restraint and, if
disconnection of the restraint is necessary,
reconnect this restraint after the oven has been
returned to its originally installed position.
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