User Manual

15
is a starting point. The actual best cooking time and temperature will depend on such factors as
size of load and mixture of recipe (particularly moisture). Once an appropriate time and
temperature has been established for a particular product and load, you will find the result of
succeeding loads to be similar.
OVERLOADING
Do NOT overload the oven. The size of the load that can be cooked satisfactorily depends largely
on the particular 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 the
size of the pan and the space required for rising. For hamburger patties, fish sticks, cheese
sandwiches, etc., a full complement of racks and pans is usually satisfactory.
HELPFUL SUGGESTIONS
Here are some suggestions that will assist in getting the best possible performance from a
convection oven:
• Pre-heat the oven thoroughly before use.
• When re-thermalizing frozen products, pre-heat the oven to 50°F higher than the planned
cooking temperature. After loading, reduce the temperature setting to the appropriate cooking
temperature.
• Space the racks and pans as evenly as possible to allow air circulation.
• Center the load on the racks to allow for proper air circulation around the sides. Do not
cover the racks completely with pans.
• Do not use a deep pan for shallow cakes or cookies, etc. Air circulation across the surface
of the product is essential.
THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLEMS IN OVENS.
EXTREME CARE MUST BE USED WHEN PLACING ALUMINUM FOIL IN THE OVEN TO
ENSURE THAT IT DOES NOT BLOCK OR CHANGE THE AIR FLOW. THE USE OF ALUMINUM
FOIL MAY VOID THE PRODUCT WARRANTY IF ITS USE IS ASCERTAINED TO BE A
PROBLEM.
HOLDING FOOD BEFORE SERVING
Any food item prepared in steam table pans can be held until being served by setting the Hold
thermostat to 160°F. Examples include stuffed pork chops, oysters Rockefeller, and any vegetable
entree.
SIERRA SRCO Convection Oven