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SECTION 2 • OPERATION
8.
OPERATION
1. PREPARE OVEN FOR COOKING
A. Insert and adjust the required number of
s
helves inside the cooking compartment.
Place the curved edge of the shelf toward
the back of the oven.
B. Adjust the inside door vents as indicated in
the individual cooking procedure selected.
C. Insert drip pan directly on the bottom surface
of the oven compartment.
2. PREHEAT OVEN
A. Press power switch ´ “
ON.”
B. Set the HOLD thermostat · to the required
holding temperature.
C. Set the COOK thermostat » to the required
cooking temperature.
D. Turn the timer knob ¿ clockwise to activate
the COOK thermostat.
E. Allow oven to preheat for 45 minutes.
3. PREPARE PRODUCT FOR COOKING
A. Refer to individual cooking instructions.
4. LOAD PRODUCT ON SHELVES
A. Refer to individual cooking instructions.
DO
NOT overload the oven.
B. Most meat products are cooked directly on
wire shelves. For many products, the use of
pans is not recommended.
5. CLOSE DOOR
A. Keep door closed during the cooking cycle
6. RESET COOKING TIMER
FOR CORRECT NUMBER OF HOURS.
A. To set time, turn the timer knob ¿ past the
required number of hours then immediately
bring it back to the correct setting.
B. Refer to individual cooking instructions for
length of time necessary to cook.
C. When timer cycles to the “
OFF” position,
the temperature automatically lowers to
the selected HOLD temperature.
D. The product will continue to cook as the oven
temperature lowers to the selected holding
temperature and must remain in the oven, at
the selected HOLD temperature, for the
minimum number of hours indicated in the
individual cooking instructions.
7. OVERNIGHT COOK AND HOLD
A. For maximum product tenderizing and to
reduce labor during peak preparation hours,
overnight cook and hold is highly
recommended for many products.
Refer to individual cooking instructions.
CONTINUED
COOKING and HOLDING PROCEDURES — MANUAL OVENS