Cooking tips for convection ovens – Southbend X560DD S536A User Manual
Page 12
O
PERATION
500
S
ERIES
R
ESTAURANT
R
ANGES
P
AGE
12
OF
48 O
WNER
’
S
M
ANUAL
1188716
(09/07)
C
OOKING
T
IPS FOR
C
ONVECTION
O
VENS
As a guide, set oven temperatures 25 to 50 degrees lower than called for in recipes using conventional (non-convection)
ovens.
FROZEN ENTREE PRODUCTS: Punch holes in lid before heating. Tent lid if product has a tendency to stick, i.e.,
lasagna or macaroni and cheese. Use manufacturer’s convection oven directions for time and temperature or reduce
conventional oven temperature 50 degrees for a 6-1/2 size pan load. Some products may cook in 10 to 15 minutes less
time than recommended for convection ovens if prepared from frozen in a 6 pan load.
Time and temperatures will vary depending upon load, mix, size of portion, and other factors. Use the following chart to
develop your own cooking techniques:
Product
Timing
(minutes)
Temperature
Setting
Number of
Racks Used
Count per
Pan/Rack
Hamburger buns, 3 oz. - 4"
18
375°
2
24
Yeast rolls - 1 oz.
Use temperature and time recommended by
manufacturer for convection ovens for a 3 pan load.
10 400° 2 48
Fruit pies, 46 oz. frozen
Use temperature and time from manufacturer’s directions
for convection ovens for a 12 pie load placed on 3 bun
pans.
50 375° 2 4
Egg custard pies, 44 oz. frozen
60
325°
2
4
Dutch apple pies, 46 oz. frozen
50
350°
2
4
Baked potatoes, 8 oz.
Wash and wrap in potato foil. Place 30 potatoes on 18 x
24 bun pan — 3 pans per load. Bake in 400°F oven for 1
hour.
60 400° 2
30
(wrapped)
Pre-blanched potatoes, frozen
Spread on ungreased bun pans, 3 pans per load. Bake
at 400°F, stirring once, for 15 to 18 minutes.
16 400° 2 5
lb.
Fish portions, pre-cooked, breaded, 3 oz.
Use manufacturer’s recommended temperature and time
for convection oven for a 3 pan load.
16 400° 2 32
Macaroni & cheese, 6 lbs. - 40° temp.
45
400°
2
2-6 lbs.
Lasagna w/meat sauce, 6 lb. - 40° temp.
60
350°
2
2 - 6 lbs.
Lasagna w/meat sauce, 6 lb. - frozen
75
350°
2
2-6 lbs.
Salisbury steak w/gravy, 6 lb. - 40° temp.
45
400°
2
2-6 lbs.
Top round of beef No. 168
14 lb. - rare
140° internal
14 min./lb.
250°
1
1 - 2
14 lb. - medium
150° internal
14 min./lb.
250°
1
1 - 2
14 lb. - well done
160° internal
14 min./lb.
250°
1
1 - 2