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Operation
15
General Guidelines for Operating Personnel
BAKE TIMES AND TEMPERATURES
Preheating the oven
Always preheat the oven before baking or roast-
ing. We recommend preheating 50_F(10_C)
above the bake 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 bake temperature after the product is
loaded.
Bake 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: Baketimewillvarywiththeamountof
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 eight 18” x
24” (45.7 x 61 cm) bun pans with 4” rackspacing.
Load the oven from the bottom, centering the pans
on the rack.
Roasting
To reduce shrinkage when roasting, place meat
directly on the racks. Place a sheet pan one-half
full of water in t he bottom rack position. The water
evaporates, increasing humidity in the oven
chamber. The pan catches grease from t he meat,
making oven cleaning easier.
Fans
The fan must be operating for the oven to heat. To
avoid rippling of batter product use the following
procedure.
1. Preheat the oven 25_F(15_C) above the bak-
ing temperature.
2. Loadtheovenwithproduct.Closethedoors.
3. Set the thermostat to the baking temperature.
4. Set the blower delay for two minutes.
Cool Down Mode
To facilitate cooling the oven to a lower tempera -
ture, press the TEMP KEY (7) and turn the D IAL (6)
to the left until the display reads COOL.