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RACK ARRANGEMENTS
All models are supplied with five racks and have a maximum operating capacity of six racks per oven.
The 11-position rack supports provide for maximum flexibility and proper rack spacing.
The following arrangements are recommended. The position
numbers are in numerical sequence starting at the bottom
(Fig. 4).
Arrangement #1 — Five racks in positions #2, #4, #6, #8
and #10 are for cookies or reconstitution of frozen lunches
at maximum capacity. These are also the recommended
positions for general baking in sheet pans with products
not over 2
1
/2 inches (6.4 cm) high.
Arrangement #2 — Four racks in positions #1, #4, #7 and
#10 are for general baking in sheet pans, muffin pans, pie
or cake tins and pudding pans, 3
1
/2 inches (8.9 cm) high,
with products not over 4 inches (10 cm) high. This
arrangement can also be used for casseroles or meat
dishes in #200 series food service pans 12 x 20 x 2
1
/2" (30.4
x 50.8 x 6.4 cm).
Arrangement #3 — Three racks in positions #1, #5 and #9 are for baking breads or cakes in loaf or tube
pans and high meringue pies. This arrangement can also be used for casseroles, meat dishes or
cooking in pans up to 5
1
/2 inches (14 cm) deep with products up to 6 inches (15 cm) high.
Arrangement #4 — Two racks in positions #1 and #6 are for cooking turkeys and other roasts up to
7 inches (17.8 cm) high.
With the rack in position #1, there is limited space for a water pan (see cooking chart in this manual).
When mixed loads or partial loading is regular practice, some users have developed other rack
arrangements to suit their particular needs.
SPECIAL PROCEDURES FOR BAKING
Yeast Bread: Cooking starts immediately in the convection oven. Yeast breads do not usually rise as
much in a convection oven as in a conventional oven. Therefore it is usually necessary to allow fuller
proof, 2
1
/2 to 3 times increase in volume, for best results.
Pies: When baking pies in your convection oven, three or four pies should be put on an 18 x 26" (45.7
x 66 cm) sheet or bun pan. This procedure helps the bottom crust to bake, makes handling easier and
reduces the possibility of boilover spoiling the appearance of the pies on the lower racks.
HIGH LIMIT SWITCH
All ovens are equipped with a high limit switch, which senses the temperature of the oven to prevent
overheating. The high limit switch operates independently and will automatically shut the oven down
should the primary control fail. If this situation occurs, DO NOT attempt to bypass the high limit. Shut
the oven down and contact your local Hobart authorized service agency.
Fig. 4
PL-52806
#1
RACK POSITION
#2
#3
#4
#5
#6
#7
#8
#9
#10
#11