Specifications

Operation
20
General Guidelines for Operating Personnel
BAKE TIMES AND TEMPERATURES
Preheating the oven
Always preheat the oven before baking or roastĆ
ing. We recommend preheating 50_ F (28_C)
above the bake temperature to offset the drop in
temperature when the doors are opened and cold
product is loaded into the oven. Set the thermostat
to the bake temperature after the product is
loaded.
Bake Time
Check the product in about half the time recomĆ
mended for deck or range oven recipes. Record
times and temperatures which provide best reĆ
sults for future reference.
NOTE: Bake time will vary with the amount of
product loaded, the type of pan and the
temperature.
OPERATING TIPS
Pans and Racks
Product or pan height determines how many
racks are used. The oven holds up to eight 18" x
26" (45.7 x 66 cm) bun pans with 4" rackspacing.
Load the oven from the bottom, centering the pans
on the rack.
Roasting
To reduce shrinkage when roasting, place meat
directly on the racks. Place a sheet pan oneĆhalf
full of water in the bottom rack position. The water
evaporates, increasing humidity in the oven
chamber. The pan catches grease from the meat,
making oven cleaning easier.
Fans
The fan must be operating for the oven to heat. To
avoid rippling of batter product use the following
procedure.
1. Preheat the oven 25_F (14_C) above the bakĆ
ing temperature.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Set the blower delay for two minutes.
Cool Down Mode
To facilitate cooling the oven to a lower temperaĆ
ture, press the TEMP KEY (7) and turn the DIAL (6)
to the left until the display reads COOL.