Cooking Problems And Solutions - Southbend 1184093 Operator's Manual

H -S E C
ALF IZE LECTRIC

COOKING PROBLEMS AND SOLUTIONS

If...
Cakes are dark on the sides and not done in the center...
Cake edges are too brown...
Cakes have a light outer color...
Cakes settle slightly in the center...
Cakes ripple...
Cakes are too coarse...
Pies have uneven color...
Brown sugar topping or meringue blows off...
Rolls have uneven color...
Meats are browned and not done in center...
Meats are well done and not browned...
Meats develop hard crust...
Excessive meat shrinkage occurs...
GUIDE TO TIMES AND TEMPERATURES
As a guide, set oven temperatures 25°F to 75°F lower than called for in recipes for non-convection ovens,
(i.e., range or deck ovens).
Time and temperature will vary depending upon load, mix, size, portion, initial temperature of food, and
other factors. Use the following chart as a starting point to develop your own cooking techniques. Rack
loading and position may affect results. Experimentation may be necessary to suit individual requirements.
Meat and Fish
Top Round, 18-20 lbs. (medium)
Prime Ribs (rare)
Burger Patties, 4 oz.
Fish Cakes
Turkey, 10-12 lbs.
O
PERATOR
O
ONVECTION VENS
' M 1184093
S ANUAL
C
OOKING
then...
lower oven temperature.
reduce number of pans or lower oven temperature.
raise temperature.
bake longer or raise oven temperature slightly. Do not open
doors except to load or unload product.
do not overload pans or use batter that is too thin.
lower oven temperature.
reduce number of pies per rack or eliminate use of bake pans.
after oven is preheated, turn off oven and put product in oven
until topping sets, then turn oven back on.
reduce number or size of pans.
lower oven temperature and roast longer.
raise temperature. Limit amount of moisture.
reduce temperature or place pan of water in oven.
lower oven temperature.
Cooking Time Temperature
5 hours
4 hours
5 min.
10-12 min.
3 hours
H
INTS
Number of Racks
225°F 1
225°F 1
350°F 5
350°F 5
225°F 1
P
AGE
29