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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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