Ovens
Cooking Equipments

Principle Uses

• Customizing the cooking process to fit exact product needs in order to produce the ideal result

Special Characteristics

• Heat and steam preparation can be done in one appliance without interruption
• Steam convection, hot air convection or heat steam (combination) modes are possible

Operating Hints

• Preheat for hot air or combination modes
• Non pressure steaming without thermostatic control or preheat
• Open door slowly after steaming to prevent burns
• Timer shuts down unit when period expires
• Power failure shuts down unit--wait five minutes to restart
• Timer, temperature and mode can be altered during cooking period
• Use hot air mode at 50-75 degrees F less temperature and expect less time needed

General

• Any sequence of modes is possible. Some are recommended:

  Meats - steam, combination ( steam seals pores immediately resulting in a juicier product, while heat - steam causes crusting yet discourages shrinkage)

  Baking pastry - hot air, combination (provides slower, more even browning)

  Crisp-crusted breads - combination, hot air

  Any product that needs humidity - steam, then hot air and combination as needed

  Experience is the best teacher re: sequencing of modes. But preheating, even distribution of loads and appropriate temperatures are a must.

  Steam- Setting / temperature in cavity must be below 230 degrees for steam mode. Preheat 1-2 minutes until window is misted over. Stewing, steaming, poaching, simmering methods and thawing, reheating or canning are done in as team mode.

  Hot Air-Temperatures are generally set 50-75 degrees F lower than with conventional ovens. Generally, cooking times will be shorter by 1/3/ Light or very moist mixtures may be disturbed - use less moisture or deeper forms to compensate. Baking and roasting are done in the how air mode.

  Combination- Has the advantages of steam (shorter cooking times and less shrinkage) as well as those of hot air (intense aroma and appetizing color). Steaming, braising, roasting, baking, thawing and reheating are done in the combination mode.

Cleaning

• Flush system daily to maintain steam generator
• Chemicals may be applied to cavity as needed (rinse thoroughly before resuming operation)
• Cavity is self draining, flush thoroughly as needed
• Exterior and glass should be maintained as with other appliances

---

Principle Uses

• Large quantities of food
• Roasting
• Baking
• Oven frying

Special Characteristics

• Dry heat
• Air circulated by fan
• Food placed on racks in pans
• Racks are closely spaced
• Browns and dries rapidly
• Uses lower temperatures than standard
• Uses less time than standard
• May damage delicate items

Operating Hints

• Turn fan on
• Subtract 50 degrees from standard temperature
• Decrease time by one third
• Learn from experience
• Blow down and leave doors open between shifts

Cleaning

• Wipe wet spills promptly
• Loosen dry spills with spatula or wire brush
• Carbonize hard spills with salt at 500 degrees F
• Use detergent solution, rinse and cloth dry
• Avoid harsh chemicals

---

Principle uses

• Roasting
• Baking
• Finishing

Special Characteristics

• Dry heat
• Natural convection
• Food placed on rack in pans
• Racks are widely spaced

Operating Hints

• Preheat at desired temperature
• Load with two inches or more around pans
• Avoid unnecessary opening of door
• Cool down and leave door open between use

Cleaning

• Wipe wet spills promptly
• Loosen dry spills with spatula or wire brush
• Carbonize hard spills with salt at 500 degrees F
• Use detergent solution, rinse and cloth dry
• Avoid harsh chemicals

---

Principle Uses

• Roasting large pieces of meat and poultry
• Braising less tender cuts
• Other long-cooking items

Special Characteristics

• Electrically powered
• Sealed door keeps humidity at 95 - 100%
• Low temperatures reduces shrinkage
• Does not require exhaust hood or outside venting
• Meats and poultry are placed directly on racks
• Hold foods safely for up to 12 hours

Operating Hints

• Cooking continues for about one hour as temperature decreases for holding
• Cooking from frozen state requires an additional 90-120 minutes
• Refer to manufacturer's guide for specific foods

Cleaning

• Detergent, solution, rinse, and cloth dry
• Never flood or steam clean
• Avoid harsh chemicals

---

Principle Uses

• Baking
• Roasting

Alternative Uses

• Oven frying
• Braising
• Finishing

Special Characteristics

• Dry heat
• Natural convection
• Intense bottom heat
• Not suitable for delicate items

Operating Hints

• Preheat at desired temperature
• Load with two inches or more around pans
• Avoid unnecessary opening of door
• Cool down and leave door open between uses

Cleaning

• Wipe wet spills promptly
• Loosen dry spills with spatula or wire brush
• Carbonize hard spills with salt at 500 degrees F
• Use detergent solution, rinse and cloth dry
• Avoid harsh chemicals

Principle Uses

• Reheating
• Tempering
• Individual portions of foods

Alternative Uses

• Cooking small quantities of food

Special Characteristics

• Energy waves cook food more quickly than standard ovens
• Browning normally does not occur
• Metal containers may damage unit
• Misuse poses radiation danger

Operating Hints

• Learn techniques specific to certain foods
• Use proper, non-metal containers
• Stand arm's length from an oven in operation
• Switch oven off before opening the door

Cleaning

• Wipe spills promptly
• Use detergent solution, rinse and cloth dry
• Avoid harsh chemicals