Cooking Hints - Southbend 136C Owner's Manual

COOKING HINTS

COOKING TIPS (Convection-Type Oven):
A. FROZEN ENTREE PRODUCTS: Punch holes in lid before heating. Tent lid if product has a tendency to stick, i.e.,
lasagne or macaroni and cheese. Use manufacturer's convection oven directions for time and temperature or reduce
conventional oven temperature 50 degrees for a 6-1/2 size pan load. Some products may cook in 10 to 15 minutes less
time than recommended for convection ovens if prepared from frozen in a 6 pan load.
B. FRUIT PIES: Use temperature and time from manufacturer's directions for convection ovens for a 12 pie load placed on
3 bun pans.
C. ROLLS - YEAST: Use temperature and time recommended by manufacturer for convection ovens for a 3 pan load.
D. POTATOES - PRE-BLANCHED, FROZEN: Spread on ungreased bun pans, 3 pans per load. Bake at 400 degrees F,
stirring once, for 15 to 18 minutes.
E.
FISH PORTIONS - BREADED, PRE-COOKED: Use manufacturer's recommended temperat
convection oven for a 3 pan load.
F. POTATOES - BAKING, 8 OZ. SIZE: Wash and wrap in potato foil. Place 30 potatoes on 18 x 24 bun pan — 3 pans
per load. Bake in 400 degree F oven for 1 hour.
G. TOP ROUND OF BEEF, NO. 168: Set oven at 250 degrees F. Place trimmed roast on pan. For 14 - 16 pounds: 140
degrees rare - 14 minutes/pound; 150 degrees medium - 16 minutes/pound; 160 degrees well done - 17-1/2
minutes/pound.
SUGGESTIONS (Convection-Type Oven):
If cakes are dark on the sides and not done in the center ..................................
If cake edges are too brown .................................
If cakes have light outer color ...............................
If cake settles slightly in the center ..........................
If pies have uneven color ...................................
If meats are browned and not done in center ...................
If meats are well done and not browned.......................
If cake ripples ............................................
If there is excessive meat shrinkage..........................
If cakes are too coarse .....................................
SECTIONAL RANGES
SECTION TWO — USER'S GUIDE
PAGE 6
ure
and time for
lower oven temperature.
reduce number of pans or lower
oven temperature.
raise temperature.
bake longer or raise oven
temperature slightly. Do not open
doors too often for long periods.
reduce number of pies per rack.
lower oven temperature and roast
longer.
raise temperature. Limit amount
of moisture.
overloading pans or batter is too
thin.
lower oven temperature.
lower oven temperature.
Litho in U.S.A.
4/92