USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
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 convention 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 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.
The oven will hold up to thirteen 18" x 26" (457mm
x660mm)sheetpans.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 airflow and
cause uneven cooking results.
To minimize the shrinkage of roasted meats, place
the meat directly on the racks and place a sheet
panonehalffullofwaterinthebottomrackposition.
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 wishto 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 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.
OPERATION INSTRUCTIONS
The information in this section is intended for the use
of qualified operating personnel. Qualified Operating
Personnel are those individuals who have carefully
read the information contained in this manual, are
familiar with the function of the oven and/or have had
experience with operating the equipment described.
We recommend following these instructions to insure
Optimum performance,Iong life andtrouble-free service
from your oven.
6/13 Electric Convection Ovens
Convection cooking has been around from the1960s.Its
Advantages are weII 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 alower 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.
WARNIN The COE Convection Ovens
rely on electricity for powering the ignition
system and the fan. Do not attempt to operate
during a power failure.
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