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ASC-2E & ASC-4E Electric Convection Ovens - Manual Control • 13
OPERATING INSTRUCTIONS
CHEF OPERATING TIPS
The Alto-Shaam convection oven will provide the best results and longest possible
service with the utilization of the following suggestions and guidelines.
NOTE: 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.
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 first 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 first 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 assure even cooking when baking, weigh or
measure the product in each pan.
10. ASC-2E: When cooking five 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
capacties indicated in this manual.
12. To obtain an evenly baked product, muffin 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 after the
oven is loaded.
14. Use a pan extender or two inch (51mm) deep,
18" x 26" pans for batter-type products that weigh
more than 8 pounds (3 to 4 kg), i.e.; pineapple upside-
down cake.
15. To avoid obstructing airflow 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