Duke 59 Series Installatie- en bedieningshandleiding - Pagina 14
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Installation and Operation of 5/9 Electric Convection Oven
B. GENERAL GUIDELINES FOR OPERATION
These guidelines are to assist you in obtaining the best performance from your oven:
•
Always pre-heat your oven before cooking by placing the temperature setting at the desired temperature.
The oven is pre-heated when the Indicator Light goes out.
•
Always use a lower temperature setting than that recommended for a standard conventional oven or range
oven. The general rule of thumb is to subtract 50 - 100°F from the standard oven recipe. Some experimentation
on your part may be necessary to achieve the optimum results with your food products.
NOTE: Cooking at higher temperatures will not reduce your cooking time! It will produce unsatisfactory
baking and roasting results.
•
You should begin checking the doneness of your food product in about half the time recommended for
the same recipe cooked in a standard oven. There is a Suggested Time and Temperature Chart on the next
page, which can serve as a guide. Keep in mind that your times may vary depending on the amount of
product being cooked in your oven. The best results are always achieved when a systematic record of times
and temperatures is kept for reference.
•
The oven will hold up to thirteen 18" x 26" (457mm x 660mm) sheet pans. Your product and pan height will
determine how many racks can be loaded.
NOTE: Do not place an empty sheet pan or aluminum foil on the bottom of the oven. This will disrupt the
airflow and cause uneven cooking results.
•
To minimize the shrinkage of roasted meats, place the meat directly on the racks and place a sheet pan one
half full of water in the bottom rack position. The water will keep the oven compartment more humid and
the meat juices will evaporate less.
•
Maintain equal loads when cooking more than one pan of product at a time. You may wish to weigh the
product to assure that the pan loads are equal. Smaller loads in one pan will cook at a different rate than
larger ones in another.
•
You may wish to experiment with leaving the oven OFF after pre-heating the oven and loading when
baking light products such as light cake batter or custard so the product will have time to set. Normally,
7-10 minutes with the oven OFF, then finishing with the oven ON, will keep the product from rippling or
being pushed by the fan.
•
When starting off with frozen product, you may wish to pre-heat your oven up to 100° F above the temperature
you are going to cook. Load the product and reset the temperature for the normal time.
•
For longer bulb life, do not leave the oven lights on when not viewing the product.
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OPERATION INSTRUCTIONS - continued