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Part Number 4530589 rev B 4/1510
PERFORMANCE RECOMMENDATIONS
1. Preheat oven thoroughly (approx. 20 minutes) before use.
2. As a general rule, temperature should be reduced 25°
to 50° from that used in a standard/conventional oven.
Cooking time may also be shorter, so we suggest closely
checking the rst batch of each product prepared.
3. Use the chart of suggested times and temperatures as
a guide. These will vary depending upon such factors
as size of load, temperature, and mixture of product
(particularly moisture) and density of product.
4. Keep a record of the times, temperature, and load sizes
you establish for various products. Once you have
determined these, they will be similar for succeeding
loads.
5. When practical, start cooking the lowest temperature
product rst and gradually work up to higher
temperatures.
6. If you nd that your previous temperature setting is more
than 10° higher than needed for succeeding loads, press
COOL DOWN to reach the desired temperature before
setting a new cooking temperature.
7. When loading oven, work as quickly as possible to
prevent loss of heat.
8. Oven will continue to heat even though the timer goes
o . Product should be removed from the oven as soon as
possible to avoid over cooking.
9. Center pans on racks and load each shelf evenly to allow
for proper air circulation within the cavity.
10. When baking, weigh or measure the product in each pan
to assure even cooking.
11. When cooking ve pans, use rack positions 1, 4, 6, 8, and
10, starting from the top.
12. Do not overload the oven. Five pans are suggested for
most items, i.e., cakes, cookies, rolls, etc. However, the
maximum (10 pans) may be used for sh sticks, chicken
nuggets and hamburgers. Cooking times will have to be
adjusted.
13. Mu n pans should be placed in the oven back to front
or with the short side of the pans facing the front. This
results in the most evenly baked product.
14. When re-thermalizing frozen casseroles, preheat the oven
100° over the suggested temperature. Return to cooking
temperature when the oven is loaded. This will help
compensate for the introduction of a large frozen mass
into the cavity.
15. Use pan extenders or two inch deep 18” x 26” pans for
batter type products which weigh more than eight
pounds, i.e., Pineapple Upside down Cake.
16. Never place anything directly on the bottom of the oven
cavity. This obstructs the air ow and will cause uneven
results.
17. Ovens equipped with 2-speed fan motor options will
yield better baking results, particularly with delicate
pastries.
NOTE: Moisture will escape around the doors when baking
products with heavy moisture content, such as chicken,
potatoes, etc. This is normal.
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