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BAKING AND ROASTING:
The convection oven is a different type of oven which offers many features and advantages to the food service operation.
The operation of the oven is not difficult to understand or control.
The convection oven is the sealed type whereby the air inside the oven is continuously recirculated over the heat source.
The moving air strips away the insulating layer of moisture on the products allowing heat to penetrate faster for quicker baking
and roasting. Due to these differences in the method of cooking in a convection oven, procedures and techniques may require
some modification for successful results. A general rule which will assist in better operation is cooking time will be less and
temperatures should be 25 to 75 degrees lower than those called for in standard recipes.
TIME AND TEMPERATURES:
Time and temperatures are important. Use our schedule of suggested times and temperatures as a guide. Actually, the time and
temperature best suited will depend on such factors as size of load and mixture of recipe (particularly moisture). Once your
specific requirement of time and temperature has been established, you will find the experience with succeeding loads to be
similar.
OVERLOADING:
Do NOT overload the oven. The size of l o ad which can be done satisfactorily depends largely on the product. As a rule, five
racks can be successfully used for shallow cakes, cookies, pies, etc. For deeper cakes, such as angel food, use only three racks
because of size of pan and space required for raising. For hamburger patties, fish sticks, cheese sandwiches, etc., a full
complement of racks and pans is satisfactory. Basically, space your pans as evenly as possible and leave room for air
circulation. Do not use a deep pan for shallow cakes or c ookies, etc., as air circulation across the surface of the product is
essential.
HELPFUL SUGGESTIONS:
These are some helpful suggestions which will assist in getting the best possible performance from the convection oven:
1. Preheat oven thoroughly before use. When re-thermalizing frozen products, oven should be preheated 50 degrees higher than
cooking temperature to compensate for heat loss during and after loading.
Thermostat must be returned to cooking temperature after loading.
2. The load should be centered on the racks to allow for proper heat circulation around the sides. Don't cover shelves completely.
COOKING HINTS
GAS CONVECTION OVENS
SECTION TWO — USER'S GUIDE
PAGE 11
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