Southbend B-Series - Manual (Page 26)

G AS C ONVECTION O VENS
OPERATOR’S MANUAL 1181887 REV 9 (10/14) PAGE 26 OF 44
C
OOKING
H
INTS
In a standard (non-convection) oven, the air is relatively still and an insulating layer of moisture surrounds the cooking
food product. In a convection oven, the fan-blown circulating air strips away this insulating layer allowing the heat to
penetrate faster for quicker baking and roasting. Hence, in a convection oven cooking procedures and techniques may
require some modification for successful results. As a general rule, the cooking time will be shorter and the cooking
temperature will be 25°F to 75°F lower than those called for in recipes for a standard oven.
T IME & T EMPERATURE
Time and temperature are important. The “Guide to Times and Temperatures” later in this section 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.
O VERLOADING
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.
H ELPFUL S UGGESTIONS
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.
WARNING
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.
H OLDING F OOD B EFORE S ERVING
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.
C OOKING H INTS