15
Installation and Operation of 613 & E Series Gas Fired Convection Oven
• The oven will hold up to thirteen 18" x 26" (457mm
x 660mm) sheet pans. Your product and pan height
will determine how many racks can be loaded.
• 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
nishing with the oven ON, will keep the product
from rippling or being pushed 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.
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