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OPERATING INSTRUCTIONS
The quality of the product you take from your TOASTMASTER
®
XO–1N Oven depends on several factors:
• Initial product quality
• Proper storage and handling
• Proper preparation and proong
• Correct baking time
• Correct baking temperature
Non-yeast products are part of many baking programs. Some of these products are in frozen form when received,
such as cookies and puff pastry. Baking times and nal appearance are affected by the condition of the product when
placed in the Oven. For instance, formed cookies placed on pans and baked without thawing tend to spread less and
bake smaller but thicker than the same cookies allowed to thaw before baking.
When using yeast products it is important that they be properly prepared. Your equipment cannot correct improper
procedures and poor dough product. The manual or instruction book you receive from your frozen dough supplier
should give general instructions for baking times and temperatures. Or, the following chart may be used as a general
guide:
It will be necessary for your to do some testing to determine your nal conditions since your recipes may vary and
your desired product appearance is one of choice.
Your XO–1N is equipped with a Micro Switch. This Switch is mounted in the front face and is designed to reduce heat
loss by stopping the rotation of the Blower Wheel whenever the Door is opened.
Follow these general instructions for proper baking results:
1. Determine the product to be baked.
2. Check the recommended temperature for the items to be baked and set your Temperature Control accordingly.
3. Load your Oven carefully. Push the pans all the way to the rear of the Oven. Keep the Oven Door CLOSED unless
loading or unloading to maintain oven temperature and minimize energy usage.
4. Set the Timer for the estimated baking time less one to two minutes. This will assure an indication from the Buzzer
prior to the actual end of the baking time and help prevent over-baking.
CAUTION: STAND AWAY FROM THE FRONT OF THE OVEN WHEN OPENING THE OVEN DOOR
AFTER A BAKING CYCLE TO AVOID EXPOSURE TO ESCAPING HEAT AND STEAM!!!
5. As soon as the product is nished open the Oven Door and remove the product quickly. Immediately close the Oven
Door to minimize temperature loss.
6. You may bake several different items at the same time, but each individual pan should have the same type of product
on it and be panned in the same manner.
7. Whenever the baking is completed for the day, or for an extended period, the Oven Temperature Control should
be turned to the OFF position and the Power Switch set to OFF (see the DAILY DRY–OUT PROCEDURE in the
MAINTENANCE AND CLEANING GUIDE).
IMPORTANT: THE OVEN MOTOR MUST ALWAYS BE RUNNING WHENEVER THE OVEN
TEMPERATURE CONTROL IS ON EXCEPT WHEN THE OVEN DOOR IS OPEN TO LOAD
OR UNLOAD YOUR PRODUCT!!!
Product Time (minutes) Temp (°F)
Croissants 11 335°
Hot Dog Buns 8 – 10 345°
Hamburger Buns 10 – 11 345°
1 lb. White Bread 22 – 25 350°– 360°
French Bread 22 – 25 350°– 360°
Submarine Rolls 14 – 15 350°– 360°
Cookies 9 – 10 290°– 300°