22
MN-28665 • Rev 5 • 03/17 • ASC Series Convection Oven
Operation
The Alto-Shaam convection oven will provide the best results and longest possible service with the
utilization of the following suggestions and guidelines.
NOTICE:
Moisture will escape around the doors when baking products with a heavy moisture content
such as chicken, potatoes, etc. This is a normal operating condition.
Chef Operating Tips
Do not place anything directly
on the bottom of the oven cavity.
At the end of the day,
utilize the
cool-down mode and open the oven doors.
1.
Thoroughly preheat the oven for approximately
20 minutes before use.
2.
As a general rule, the cooking temperature can be set
lower than the temperature used in a conventional
oven. Cooking time may also be shorter. It is suggested
the fi rst batch of each product prepared be monitored
closely to check for variances.
3.
Maintain a record of the temperatures, times, and
load capacities established for products cooked on a
regular basis since they will be the same or similar for
succeeding loads.
4.
When practical, start cooking the lowest temperature
products fi rst and gradually work up to products with a
higher cooking temperature.
5.
If the cooking temperature setting for the previous
product is more than 10°F (5°C to 6°C) higher than the
temperature needed for the next load, use the Fan
Cool-Down feature to decrease the oven temperature
before setting the oven to a lower temperature.
6.
Work as quickly as possible when loading the oven to
prevent heat loss.
7.
When the audible signal indicates the time has expired,
remove the food product from the oven as quickly as
possible to avoid over cooking.
8.
Pans should be centered between side racks and each
shelf should be loaded evenly to allow proper air
circulation within the oven compartment.
9.
To ensure even cooking when baking, weigh or
measure the product in each pan.
10.
ASC-2E:
When cooking fi ve pans of product, start from
the bottom of the oven and use side rack positions 1, 3,
5, 7, and 9.
ASC-4E:
When cooking six pans of product, start from
the bottom of the oven and use side rack positions 2, 4,
6, 8, 10, and 12.
11.
Do not overload the oven. Refer to product/pan
capacities indicated in this manual.
12.
To obtain an evenly baked product, muffi n pans should
be placed in the oven with the short side of each pan
facing the front of the oven.
13.
When rethermalizing frozen casseroles, preheat the
oven 100°F (38°C) over the suggested temperature to
compensate for the introduction of a large quantity of
frozen product into the oven compartment. Reset the
thermostat to the correct cooking temperature aft er the
oven is loaded.
14.
Use a pan extender or 2" (51mm) deep, 18" x 26" pans
for batter-type products that weigh more than 8 lbs (3 to
4 kg), i.e. pineapple upside-down cake.
15.
To avoid obstructing airfl ow that would result in uneven
cooking, never place anything directly on the bottom of
the oven cavity.
Cooking Guidelines
Food
Temperature
Time
(Minutes)
Food
Temperature
Time
(Minutes)
Cakes, Sheet
325°F
163°C
25
Macaroni & Cheese
(Frozen, full oven)
350°F
177°C
90
Chicken pieces
(30 breasts & thighs, 25 legs & wings)
400°F
204°C
25
Macaroni & Cheese
(Refrigerated)
350°F
177°C
30
Chicken halves
400°F
204°C
40
Muffi ns
325°F
163°C
13-15
Beef patties
400°F
204°C
8
Pies, Frozen
325°F
163°C
40
Bacon
350°F
177°C
16
Pizzas, Individual
325°F
163°C
15
Fish, frozen (5 oz.)
350°F
177°C
15
Potatoes, Baked
350°F
177°C
50
Macaroni & Cheese
(Frozen, 1 pan)
350°F
177°C
50
Sandwiches, Grilled Cheese
400°F
204°C
4-6
Tater tots
450°F
232°C
10
Summary of Contents for ASC-4E Series
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