Broil King POV-003 - Manual (Page 6)

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♦ Periodic inspections of the exhaust tube in the back of the oven should be made to insure it is clear for
ventilation. If any residue is present, clean with a simple bottle brush.
5. TURNING OFF IN CASE OF BREAKDOWN
If you encounter any kind of problem while your oven is in operation, or if you notice anything out of the
ordinary, follow these steps:
♦ Unplug your oven immediately.
♦ Consult BroilKing at 860-738-2200.
Failure to do so may result in a hazardous condition and void your warranty.
III. COOKING PRINCIPLES
1. COOKING MODES
• CONVECTION COOKING
Food products bake in hot, moving air. This moving air removes the cool air barrier between the cool
food being cooked, and the heat of the oven chamber. It also helps your food products to cook evenly and
quickly. Foods cook faster with convection.
• UNIFORM BAKING
This oven is designed to bake evenly on all levels. Please be sure that the oven is preheated to the proper
temperature and the baking recipe has been adjusted to the lower temperature required for convection
oven baking.
2. COOKING VARIABLES
• TEMPERATURE
♦ The exact setting of your oven temperature assures proper cooking of your food, both inside and outside:
ƒ
Too low – your food cooks too slowly and will dry out.
ƒ
Too High – your foods burns and cooks unevenly.
♦ If you are new to convection cooking, BroilKing suggests setting your Convection Oven to a
temperature of about 30ºF - 50ºF lower than what you would have set it at in a conventional oven. Let
the food tell you what it needs; if it browns too fast, turn the oven temperature down.
♦ If you experience uneven cooking, the solution is usually as simple as turning the oven temperature
down a few degrees (10ºF – 25ºF).
• TIME
♦ The higher the temperature, the quicker your foods will get done and the more shrinkage you will realize.
♦ The quicker foods cook, the more moisture they tend to lose (especially protein products).
♦ Most bakery products can withstand higher temperatures better than protein products.
• HUMIDITY
The more humidity in the cooking cavity, the harder it will be for your food products to brown.
• QUANTITY OF FOOD
♦ One piece of chicken will take less time to cook than 2 or 3 pans of chicken. That’s “Mother Nature”
pure and simple. Convection cooking is fantastic, but it’s NOT magic.
♦ Overloading the oven can result in uneven cooking.
• Avoid placing baked goods touching each other on the pan before baking.
3. USE OF WIRE GRIDS AND SHEET PANS
• It is recommended to use wire grids for meat items. This will elevate your food items and allow air to
circulate all around during the cooking process. Place your wire rack in a sheet pan to collect the juice.
This also reduces clean-up time.
• Use sheet pans for bakery items such as pastries, bread and rolls, and cookies. Shallow sides on a pan or
bake sheet will enhance the air flow to your foods.