Special Procedures For Baking; Cooking Hints; High Limit Switch - Vulcan-Hart SG4C ML-114876 Installation & Operation Manual

PRODUCT
Food Service Pans
2" to 3" (5.1 to 7.6 cm) deep
3" to 4" (7.6 to 10.1 cm) deep
Ramekins or Foil Pans
Up to 1 1 ⁄ " (3.8 cm) deep
2
Frozen
Baked Potatoes
120 count per 50 lb. (22.7 kg)
100 count per 50 lb. (22.7 kg)
80 count per 50 lb. (22.7 kg)
Pizzas — Frozen or With
Prebaked Crust
"Grilled" Cheese Sandwiches

SPECIAL PROCEDURES FOR BAKING

When baking yeast breads, cooking starts immediately in the convection oven. Yeast breads do not
usually rise as much in a convection oven as in a conventional oven. Therefore, it is usually necessary
to allow fuller proof, 2
When baking pies in your convection oven, 3 or 4 pies should be put on an 18x26" sheet or bun pan.
This procedure helps the bottom crust to bake, makes handling easier, and reduces the possibility of
boilover spoiling the appearance of the pies on the lower racks.

COOKING HINTS

Forced air convection cooking is faster than conventional oven cooking, and therefore, overcooking
is more common. Do not cook products faster than is practical for the best results. Since forced
convection supplies heat to the surface of the product, the thicker or more massive a product is for its
type, the longer it will take to absorb enough heat to cook.
If four racks of a product cook properly at 350 F
minutes, one rack should also cook properly at 350 F
rack you have only a
the single rack load will receive a proportionally smaller amount of heat. It will take the same time at
the same temperature as the four-rack load and be cooked to the same browned and finished
consistency.
The oven will cook or bake full or partial loads at standard recipe temperatures when the power level
control is properly set. As with any oven, you may wish to use a temperature of up to 25 F
or lower than the recipe, for the particular product result that you prefer.
When established, note convection oven times and power level control settings on your recipe.

HIGH LIMIT SWITCH

All ovens are equipped with a high limit switch which senses the temperature of the oven to prevent
overheating. The high limit switch operates independently and will automatically shut the oven down
should the primary control fail. If this situation occurs, DO NOT attempt to bypass the high limit. Shut
the oven down and contact your local Vulcan authorized service agency.
CASSEROLES & MISCELLANEOUS PRODUCTS
TEMP.
F
325-375 (162-190)
325-375 (162-190)
350-400 (177-204)
400-450 (204-232)
400-450 (204-232)
400-425 (204-218)
425-475 (218-232)
400-425 (204-218)
1 ⁄ to 3 times increase in volume for best results.
2
1 ⁄ load, not as much heat is needed. By changing the power level control to 1,
4
TIME IN
( C) MINUTES
15 to 25
20 to 35
5 to 6
10 to 15
20 to 25
25 to 40
30 to 45
5 to 10
8 to 10
with a power level control setting of 6 in 15
(177 C)
in 15 minutes. However, since with one
(177 C)
– 22 –
POWER LEVEL
NO. OF SETTINGS
RACKS
SG4D, SG6D
2 to 4 7 to 4
4 to 5 10 to 7
2 to 4 7 to 6
2 to 5 8 to 6
2 to 5 7 to 6
2 to 5 7 to 4
4 8 to 6
2 to 3 6 to 4
4 8 to 6
2 to 3 7 to 4
SG4C, SG6C
68 to 45%
100 to 68%
68 to 60%
73 to 60%
68 to 60%
68 to 45%
73 to 60%
60 to 45%
73 to 60%
68 to 45%
higher
(14 C )