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Convection Oven Care and Cleaning
Operating Instructions The oven should be preheated before it is used by  turning  both  upper  and  lower  units  to  high until  the  desired  temperature  is  reached.  Then, the  thermostat  control  will  automatically  cut  off the current  and  will  supply  only  enough  heat  to keep  the  temperature  constant.  After  the  oven has  been  heated,  set  the  two  three-heat  oven switches at the top and bottom to the heat setting necessary to bake the product. In roasting  meat, avoid  spilling  grease  on  the  heating  elements  or thermostat,  as  damage  to  this  equipment  may result. Care and Cleaning Turn off heat. Scrape interior. Sprinkle salt on hardened spillage on oven floor. Turn thermostat to     500°F.     When     spillage     has     carbonized completely,    turn    off    oven    and    let    it    cool thoroughly. Scrape the floor with a long-handled metal   scraper.   Use   a   metal   sponge   or   hand scraper on inside of doors, including handles and edges. Brush out scraped carbon and loose foods. Begin  with  the  top  deck  if  stacked.  Brush  out with  a  stiff-bristled  brush  and  use  a  dustpan  to collect. Wash doors with hot detergent solution on enameled   surfaces   only,   rinse,   and   wipe   dry. Brush combustion chamber using a small broom, and  brush  to  clean  everyday.  Wash  top,  back, hinges,   and   feet   with   warm   hand-detergent solution,  rinse,  and  wipe  dry.  Clean  and  polish stainless steel exterior. CONVECTION OVEN A  convection  oven  (fig.  4-4)  has  a  blower  fan that   circulates   hot   air   throughout   the   oven, eliminating   cold    spots    and    promoting    rapid cooking.     Overall,     cooking     temperatures     in convection  ovens  are  lower  and  cooking  time  is shorter   than   in   conventional   ovens.   The   size, thickness,  type  of  food,  and  the  amount  loaded into   the   oven   at   one   time   will   influence   the cooking time. General Operation of Convection Ovens The      general      operating      procedures      for convection ovens are as follows: 48.131 Figure 4-4.-Convection oven. 4-6

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