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SECTION 3 • OPERATION
Ill. Operation
A. ConffCtlon Oven Operation
1. Set temperature control knob to the desired temperature.
2. Push the oven power switch to the ON position.
3. Push the fan switch to the HIGH or LOW position. The LOW fan speed should be used for delicate products
or products with loose toppings such as pepperoni on a pizza. Use HIGH fan speed for all other products
that will not be affected by a fast air movement.
4.
Allow oven to preheat to the set temperature. The amber signal light will remain on until the set
temperature
has boon
reached.
5.
Place
pans containing food products Into
oven
and set timer for desired cook time. Refer to the Time and
Temperature Charts on the following pages for suggested cook times and temperatures. When placing
pans in oven do nol block air flow on sides orin back of oven cavity. Blocking the airflow can cause uneven
cooking.
Opening the oven door too often wUI also cause uneven cooking. Keep oven door closed except for
necessary checking of food products.
6. Flue vent damper should be opened when cooking high moisture content foods. Pull the flue vent handle
to open the vent damper.
7. Whan timer signals that COQklng lime has elapsed remove food product and tum power switch,
temperature control and fan switch to OFF.
8. CONVECTION OVEN CLEANING
a..
At
the end of the day's operation be sure the oven is turned off.
b. Open the oven door and allow It to cool down.
c. Rernove the oven racks.
d. Remove the oven rack hangers by lifting up and off of
the
screw s1t.,1ds holding them ln place.
e. Rem0VE:Hhe baffle surrounding the fan by removing the three screws on the front and pulling the baffle
forward.
f.
All racks, rack hangers and fan baffle can be washed In warm soapy water, rinsed and wiped dry.
g. Wash the blower wtil:M31.
h. Using a stiff bruslr (not wire), clean the interior of baked on food particles. Using a mifd detergent and
damp sponge
wip<:i
down the tnside of the oven and the oven door, Rrnse and wipe dry. lfthese procedures
aro followed daily, it will prevent food partioies from building up and creating hard to remove stains. Do
not use strong abrasives as they will $Cratch the finish.
lnstalla1ion & Operations Manual 1189331 Rev ·1 (08t10)
Page 19
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