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#8701/2 Electric Convection Oven - Manual Control • 14
C H E F O P E R A T I N G T I P S
1. Preheat a cold oven for a minimum of 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
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 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
capacities indicated in this manual.
12. To obtain the most 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 results, never place anything
directly on the bottom of the oven cavity.
T
he 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
c
ondition.
Do not place anything directly
on the bottom of the oven cavity.
AT TH E EN D O F T HE DAY, UT IL IZ E TH E
C OOL -D OW N M OD E. S HU T O FF
P OWE R O N T HE C OO LE D O VE N
B EFO RE LE AV IN G.
Cooking Guidelines
F° Minutes
Food Temperature /Time
Cakes, Sheet 325° 25
Chicken pieces 400° 25
30 breasts & thighs, 25 legs & wings
Chicken halves 400° 40
Beef patties 400° 8
Bacon 350° 16
Fish, frozen (5 oz.) 350° 15
Macaroni & Cheese, frozen, 1 pan 350° 50
Macaroni & Cheese, frozen, full oven 350° 90
Macaroni & Cheese, refrigerated 350° 30
Muffins 325° 13-15
Pies, Frozen 325° 40
Pizzas, Individual 325° 15
Potatoes, Baked 350° 50
Sandwiches, Grilled Cheese 400° 4-6
Tater tots 450° 10