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Operation
10
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
For almost all products, temperatures must be
lower than those called for in deck or range oven
recipes. Generally, reducing temperatures by
50_F(10_C) is about right, however some recipes
and types of pans may require a greater decrease
in temperature. Check the product in about half
the time it would take to bake in a conventional
oven. If the product is brown on the outside and
not done inside, lower the temperature an addi-
tional 15---25_F (10---15_C).
USING THE TRANSPORT CART
When loading the oven with the transport cart, be
sure the cart is securely locked t o the oven before
transferring the load. To move the load into the
oven, step down on the upper foot pedal and push
the product forward. The roll-in basket dolly
should be inserted all the way into the oven before
removing the transport cart. This prevents the load
from spilling and allows the door to close properly.
To remove the transport cart from the oven, step
down on the lower foot pedal and pull the cart
away from the oven. Close the d oors.
While unloading the oven, the transport cart must
be securely locked to the front before transferring
the load. The load is pulled from the oven onto the
cart.
WARNING!!
Be sure the basket carrier is locked se-
curely on the transport cart before releas-
ing the cart from the oven.
Lower Foot Pedal
Upper
F oot Pedal
Figure 5
USING RACK S
Whentheovenisusedwithracks,theinteriordi-
vider should be in place to allow the proper air flow
over the product. During loading, keep the pans
toward the front of the racks. This will prevent any
light batters from being ingested into the blower
wheels. Always load each shelf evenly, spacing
the pans away from each other and the sides or
back of the oven. Shifting the product during the
cooking cycle is generally not necessary.