Southbend 336D-3T - Manual (Page 19)

M
ODEL
300 R
ESTAURANT
R
ANGES
C
OOKING
H
INTS
C
OOKING
H
INTS
COOKING TIPS (Convection-Type Oven Only)
A. 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.
B. FRUIT PIES: Use temperature and time from manufacturer’s directions for convection ovens for a 12 pie
load placed on 3 bun pans.
C. ROLLS – YEAST: Use temperature and time recommended by manufacturer for convection ovens for a
3 pan load.
D. POTATOES – PRE-BLANCHED, FROZEN: Spread on ungreased bun pans, 3 pans per load. Bake at
400°F, stirring once, for 15 to 18 minutes.
E. FISH PORTIONS – BREADED, PRE-COOKED: Use manufacturer’s recommended temperature and
time for convection oven for a 3 pan load.
COOKING HINTS
F. POTATOES – BAKING, 8 OZ. SIZE: 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.
G. TOP ROUND OF BEEF, NO. 168: Set oven at 250°F. Place trimmed roast on pan. For 14 - 16 pounds:
140° rare - 14 minutes/pound
150° medium - 16 minutes/pound
160° well done - 17-1/2 minutes/pound.
COOKING SUGGESTIONS (Convection-Type Oven Only)
If… then…
Cakes are dark on the sides and not done in the center… lower oven temperature.
Cake edges are too brown… reduce number of pans or lower oven temperature.
Cakes have light outer color… raise temperature.
Cake settles slightly in the center… bake longer or raise oven temperature slightly. Do not open
doors too often for long periods.
Pies have uneven color… reduce number of pies per rack.
Meats are browned and not done in center… lower oven temperature and roast longer.
Meats are well done and not browned… raise temperature. Limit amount of moisture.
Cakes ripple… overloading pans or batter is too thin.
There is excessive meat shrinkage… lower oven temperature.
Cakes are too coarse… lower oven temperature.
O PERATOR ’ S M ANUAL 1182298 REV 3 P AGE 19