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E
C
LECTRIC
ONVECTION
O
PERATION
OPERATING THE CONTROLS
A convection oven is a different type of oven that offers many features and advantages to the food service operation. The
additional capabilities and features of the oven require some learning. However, the operation of the oven is not difficult to
understand or control once you have some practice.
Each oven will have one of the three types of control panels:
•
Models with Standard Controls are the most similar to a standard (non-convection) oven. Instructions for operating
this type of oven begin on page 20.
•
Models with Cycle/Cook and Hold Controls enable you to have the oven automatically enter a "hold mode" after a
timed cooking period. Instructions for operating this type of oven begin on page 22.
Models with Touch Controls are the most versatile option allowing for manual cooking with cook and hold, as well as
•
programming recipes and cooking groups. Instructions for operating this type of oven begin on page 25.
MOISTURE VENT
Each oven has a moisture vent that is opened and closed using the small knob located near the top left corner of the front
panel of the oven (see illustration below). Usually the vent is kept open to allow moisture to escape. Close the vent (turn
the knob clockwise) when doing fine baking.
OPERATOR'S MANUAL 1181958 REV 8 (02/23)
O
VENS
Operation
19
PAGE
OF 64
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