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MISCELLANEOUS PRODUCTS
APPROXIMATE TIME
PRODUCT TEMPERATURE (MIN.)
Baked Potatoes
120 count per 50 lbs (22.7 kg) 400 to 450°F/204.4 to 232.2°C 25 to 35
100 count per 50 lbs. (22.7 kg) 400 to 450°F/204.4 to 232.2°C 35 to 45
80 count per 50 lbs. (22.7 kg) 400 to 450°F/204.4 to 232.2°C 40 to 60
Pizzas
Frozen or with prebaked
crust 425 to 475°F/218.3 to 246°C 5 to 10
Grilled Cheese Sandwiches 400 to 425°F/204.4 to 218.3°C 8 to 10
SPECIAL BAKING PROCEDURES
YEAST BREADS: Cooking starts immediately in the convection oven. Yeast breads do not usually rise as much
in the convection oven as in a conventional oven. Therefore, it is necessary to allow 2
1
/2 to 3 times longer for the
dough to reach its proofing capacities.
PIES: When baking pies in your convection oven, 3 or 4 pies should be put on an 18 x 26" (457 x 661 mm) sheet
or bun pan. This procedure helps the bottom crust to bake, makes handling easier and reduces the possibility
of boil-over, spoiling the appearance of the pies on the lower racks.
CLEANING
Do not use Dawn
®
dish detergent to clean the exterior or interior components of the range.
Do not use scouring powder. It is extremely difficult to remove completely. It can build up accumulations that will
damage the oven.
Vulcan painted surfaces may be cleaned using a soft cloth and mild detergent solution.
RANGES
Daily:
Remove nickel-plated racks and clean in a sink.
While still warm, wipe top with a soft cloth or other grease absorbing material to remove spillovers, grease, etc.,
before they burn in. A crust on top of the hot top range looks unsightly and slows down cooking speed because
it reduces the flow of heat to the utensil.