Filter
Top Products
COOKING TIPS
(CONVECTION-TYPE OVEN ONLY):
A. FROZEN ENTREE PRODUCTS: Punch holes in lid before heating. Tent lid if product has a tendency to stick, i.e.,
lasagna or macaroni and cheese. Use manufacturer’s convection oven directions for time and temperatures or
reduce conventional oven temperature 50” for six half-size pan load. Some products may cook in 10 to 15 minutes
less time than recommended for convection ovens if prepared from frozen in a six pan load.
B. FRUIT PIES: Use temperature and time from manufacturer’s directions for convection ovens for a 12 pie load placed
on three bun pans.
C. ROLLS - YEAST: Use temperature and time recommended by manufacturer for convection ovens for a three pan
load.
D. POTATOES - PRE-BLANCHED, FROZEN: Spread on ungreased bun pans, three pans per load. Bake at 400” F,
stirring once, for 15 to 18 minutes.
E. FISH PORTIONS - BREADED, PRE-COOKED: Use manufacturer’s recommended temperature and time for
convection oven for a three pan load.
F. POTATOES - BAKING, 8 OZ. SIZE: Wash and wrap in potato foil. Place 30 potatoes on 18 by 24 bun pan - three
pans per load. Bake in 400°F oven for 1 hour.
G. TOP ROUND OF BEEF, NO. 168: Set oven at 250” F. Place trimmed roast on pan. For 14-16 pounds:
140°F rare - 14 minutes/pound: 150°F medium - 16 minutes/pound; 160°F well done - 17% minutes/pound.
SUGGESTIONS (CONVECTION-TYPE OVEN ONLY):
If cakes are dark on the sides and not done in the center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lower oven temperature.
If cake edges are too
brown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . reduce
number of pans or
lower oven temperature.
If cakes have light outer color . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
raise temperature.
If cake settles slightly in the center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
bake longer or raise oven
temperature slightly. Do not
open doors too often for long
periods.
If pies have uneven
color . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
reduce
number of pies per
rack.
If meats are browned and
not done in center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
lower oven temperature and
roast longer.
If meats are well done and
not browned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
raise temperature.
Limit
amount of moisture.
If cake ripples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
overloading
pans or batter
is
too thin.
If there is excessive meat shrinkage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
lower oven temperature.
If cakes are too coarse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lower oven temperature.
PAGE 15