P.O. Box 10 • Oregon, WI 53575 • Ph: 608.835.3106 • Fx: 608.835.7399 • wiscoind.com • wiscomade.com
IMPORTANT: Read the following safety and operation instructions to avoid damage to equipment or property.
INITIAL START UP
OPERATING INSTRUCTIONS
Plug unit into a properly grounded electrical outlet of the correct voltage, size, and plug confi g-
uration for this unit. We recommend usage on an individual branch circuit of at least 15 amps for
best results. Failure to do so may result in decreased performance of the warmer.
The oven should never be operated on or near combustible materials. Caution should be taken
because the hot surfaces attained during use.
Exterior surfaces on unit may get hot. Use caution when touching these areas to avoid injury.
Unplug warmer when not in use.
Before you use your new Wisco 621 Convection Oven, you will want to follow the steps listed
below in order to get rid of any oil, fi lm, etc. that may still be on the oven from the manufactur-
ing process.
The unit may initially smoke during this process.
• Clean the oven with a mild detergent inside & out
• Set the oven’s temperature control board to 400°F
• Allow the oven to run for approximately 60 minutes
• After this cycle, you are now ready to start cooking
TEMPERATURE
Most products require lower temperatures than suggested for deck or range ovens. A standard
temperature reduction of 25°F-30°F is recommended as a starting point. Actual baking will vary
pending product weight and consistency. If the edges of the product are done and the center is
still raw or there is extensive color variation, reduce the thermostat setting by 15°F-25°F until
the desired results are achieved. Excessive temperatures will not reduce baking time.
TIME
Convection ovens generally bake 20% faster than deck or range ovens even though lower tem-
peratures are used. Most recipes can be converted by having shorter cooking times and/or reduc-
ing your cooking temperatures.
• Frozen food products will require more time than refrigerated products
• 3 trays of food product will take more cook time than 1 tray of food
PRODUCTS
Load the oven from the bottom up. To ensure even baking, equal amounts of products should be
used. Diff erent amounts of product in diff erent pans can cause uneven baking.
• We suggest a clearance of 1-3 inches between pans when cooking for proper air circulation and
best results.
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