Operation
21
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
Preheating the oven
Always preheat the oven before baking or roasting.
We recommend preheating 50
_
F (10
_
C) above the
cook temperature to offset the drop in temperature
when the doors are opened and cold product is
loaded into the oven. Set the thermostat to the cook
temperature after the product is loaded.
NOTE: For frozen product, preheat the oven 100
_
F
(38
_
C) above the cook temperature.
Cook Temperatures
Generally, cook temperatures should be 50
_
F
(10
_
C) lower than deck or range oven recipes. If
the edges of the product are done but the center
is raw, or if there is color variation, reduce the ther-
mostat setting another 15---25
_
F (10---15
_
C). Con-
tinue to reduce the cook temperature on succes-
sive loads until the desired results are achieved.
NOTE: Cooking at excessive temperatures will
not reduce cook time, it will produce un-
satisfactory baking and roasting results.
Cook Time
Check the product in about half the time recom-
mended for deck or range oven recipes. Record
times and temperatures which provide best re-
sults for future reference.
NOTE: Cook time will vary with the amount of
product loaded, the type of pan and the
temperature.
OPERATING TIPS
Pans and Racks
Product or pan height determines how many
racks are used. The oven holds up to 8 racks and
17 18” x 26” (45.7 x 66.0 cm) bun pans.
Load the oven from the bottom, centering the pans
on the rack. Never place a pan or aluminum foil on
the bottom of the oven. This obstructs the flow of
air and results in uneven baking and roasting.
Roasting
To reduce shrinkage when roasting, place meat
directly on the racks. Place a sheet pan one-half
full of water in the bottom rack position. The water
evaporates, increasing humidity in the oven
chamber. The pan catches grease from the meat,
making oven cleaning easier.
Baking
Weigh the product to ensure equal distribution in
each pan. Varying amounts of product will cause
uneven baking results.
Fans
The fan must be operating for the oven to heat.
Use the Pulse Plus feature to allow light or liquid
product to set in the pan and to avoid rippling to-
wards the fan. If your oven is not equipped with
this feature use the following procedure.
1. Preheat the oven 25
_
F (15
_
C) above the bak-
ing temperature.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Turn the oven off.
5. Allow the product to set for 5---7 minutes with
the fan off. The residual heat in the oven sets
the product.
6. Turn the oven on for the remainder of the bake.
Lights
Turn the oven lights off when not viewing the prod-
uct. Leaving the lights on for extended periods of
time shortens the bulb life considerably.
