Southbend SE36 - Manual (Page 23)

Installation & Operations Manual 1189331 Rev 0 (03/07) Page 19
III. Operation
A. Convection Oven Operation
1. Set temperature control knob to the desired tenperature.
2. Push the oven power switch to the ON position.
3. Push the fan switch to the HIGH or LOW position. The LOW fan speed should be used for
delicate products or products with loose toppings such as pepperoni on a pizza. Use HIGH fan
speed for all other products that will not be affected by a fast air movement.
4. Allow oven to preheat to the set tmerpature. The amber signal light will remian on until the
temperature has been reached.
5. Place pans containing food products inot oven ans set timer for desired cook time. Refer to the
Time and Temperature Cahrts on the following pages for suggested cook times and tempera-
tures. When placing pans in oven do not block air flow on sides or in back of oven cavity.
Blocking the air flow can cuase uneven cooking.
Opening the oven door too often will also cause uneven cooking. Keep oven door closed except
for necessary checking of food products.
6. Flue vent damper should be opened when cooking high moisture content foods. Pull the flue
vent handle to open the vent damper.
7. When timer signal that cooking time has elapsed remove food product and turn power switch,
temperture control and fna switch to OFF.
8. CONVECTION OVEN CLEANING
a. At the end of the day’s operation be sure the oven is turned off.
b. Open the oven door and allow it to cool down.
c. Remove the oven racks.
d. Remove the oveb rack hangers by lifting up and off the screw studs holding them in place.
e. Remove the baffle surrounding the fan by removeing the three screws on the front and pulling the
baffle forward.
f. All racks, rack hangers and fan baffle can be washed in warm soapy water, rinsed and wiped dry.
g. Wash the blower wheel.
h. Using a stiff brush (not sire), clean the interiot of baked on food particles. Using a mild detergent
and damp sponge wipe down the inside of the oven and door. Rinse and wipe dry. If these proce-
dures are followed daily, it will prevent food particles from building up and creating hard to remove
stains. Do not use strong abrasives as they will scrathc the finish.
Section 3 - OPERATION