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PREHEATING, LOADING, UNLOADING & CLEANING
Set the timer to the required time {see separate cooking
chart).
When the preset time is up, the timer buzzer will sound,
turn the timer pointer to the "hold" position which is to the
left of the "0" minute mark.
Check the product for proper consistency and unload, or
set for additional time as required.
UNLOADING (See Caution Page)
Arrangements should be made so that adequate counter
space is available for the products to be unloaded from
the oven. Rapid unloading will conserve heat, and this is
essential if you are reloading for high production. On mul¬
tiple loading, close the doors between each load and allow
the oven to recover its preset temperature. Unloading is
easier if the racks are pulled forward for better access to
the pans; or if a bakers peal is used.
CARE AND CLEANING
Stainless steel oven front may be cleaned with a damp
cloth. Stubborn soil may be removed with detergent.
(Do
Not Use "Dawn".)
CAUTION: Scouring power should not be used except
with great care. Scouring powder is extremely difficult to
remove completely. It can build up accumulations that will
damage the oven. It will scratch and fog glass and can
even damage and remove corrosion resistant finishes.
Nickel plated racks and rack supports may be removed
for cleaning.
The fan cover is also removable for cleaning. Normally
this is not necessary, but will be helpful if batter or liquid
is accidently spilled into the fan area. It is recommended
that fan cover be removed at least twice yearly in order
to remove debris trapped behind the linings.
After processing some foods at low temperatures, odors
may linger in the oven. These odors may be cleared by
setting the thermostat at 450°F., then allow the oven to
operate unloaded for 30 to 45 minutes.
REQUIRED LUBRICATION
Motor bearings are packless, sealed and lubricated for life.
COOKING CHART
IMPORTANT
Recommended temperatures, times and number of racks
are intended as a guide only. Adjustments must be made
to compensate for variations in recipes, ingredients, prep¬
aration and personal preference in product appearance.
RECOMMENDED TEMPERATURES AND TIMES FOR
ROASTING
Meat roasting is most satisfactory at temperatures of 225°
to 325°F for beef, lamb, poultry and ham; 325°F for fresh
pork as recommended by USDA and American meat Insti¬
tute.
A pan full of water may be placed in the oven bottom.
This water supplies humidity to reduce shrinkage. Water
should be added if necessary during roasting.
Roasting pans should be no deeper than necessary to
hold drippings, usually 2" to 2Vz".
Cooking time and shrinkage may vary with roasting tem¬
perature, cut and grade of meat and degree of doneness.
Smaller cuts will generally show greater time savings than
large cuts at a given temperature.
RECOMMENDED TEMPERATURES & TIMES FOR ROASTING
ROASTING TEMPERATURE CHART
PRODUCT
Standing Rib
Roasts-oven ready
Rolled Rib Roasts
20 to 22 lbs.
Veal Roast-15lbs.
Turkeys-15 to 20 lbs.
Meat Loaf-8 to 10 lbs.
TEMPERATURE
250°F
275°F
300°F
300°F
350°F
APPROXIMATE TIMES
3 to 4 hours - rare
4 to 4Va hours - medium
4 hours-medium
4 hours - medium well
3 hours
45 to 60 minutes
116020-5
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