Operation; Principles Of Operation; Controls; Pre-Heating - Market Forge Industries 4200 Owner's Manual

PRINCIPLES OF OPERATION:

Uniform distribution of heat within the oven
is assured by continuous operation of a con-
vector blower. Moving air continuously strips
away a thin layer of moisture and cold air from
the top of the food allowing more rapid heat
penetration. Lower temperatures and shorter
times than those used in conventional deck
ovens 'Can be used. In general, temperature
settings can be reduced by 50°F (28°C) from
recipe temperatures for conventional ovens.
Some products may require slightly higher
or lower temperatures. Product should be
checked for doneness in about half the time it
would take in a conventional oven. Time sav-
ings may be about 15% to 20%.

CONTROLS:

All controls for the Model 4200 oven are lo-
cated on the control panel on the front of the
oven (Fig. 5). These controls are; a thermo-
stat to control oven temperature (Fig. 5 No.
1), an Elements On indicator light (Fig. 5 No.
2), a power switch with ON and OFF posi-
tions (Fig. 5 No. 3), a blower switch with high
and low positions (Fig. 5 No. 4), a cool down
switch with manual and auto positions (Fig.
5 No. 5) and a 60 minute electro-mechanical
timer (Fig. 5 No. 6). Heating Elements Only
Switch (Fig. 5 Not Shown).

PRE-HEATING:

1. Set thermostat to desired temperature, set
blower switch to desired speed, and turn
on power switch. Blower wheel should ro-
tate clockwise when viewed from front of
oven. Low speed is suggested for fragile
products ie those levened by beaten egg
whites such as souffles, angel food cake
and popovers.
2. Indicator light will go out when desired tem-
perature is reached. Oven will pre-heat to
350°F 180°C in about 10 minutes. Large
differences in time from this indicate faulty
heating elements, or connection to wrong
electric power supply.

OPERATION

OPERATION:
1. Set temperature about 50°F (28°C) less
than what recipe calls for when using
standard oven.
2. Load pans evenly on shelves making sure
pans don't touch sides of oven or other
pans.
3. Check food for doneness in about half the
time it would take in a conventional deck
oven. Visual inspection of food can be
made without opening the door by looking
through tempered glass window.
4. Blower will automatically shut off by a door
interlock switch when door opens. Closing
the door will restart the blower.
5. Blower may be operated with door open
by placing cool down switch in manual
position. No power is suppled to heating
elements with cool down switch in manual
position, allowing rapid lowering of oven
temperatures with door open.
6. Heating elements only without blower fan
when door is shut. (For delicate products)
6
Fig. 5