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Guidelines for Convection Ovens 2
Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 23(1)
The damper should be kept open when baking high moisture content foods (cakes, muffins, yeast bread, etc.).
Leaving the damper closed throughout a baking cycle will produce cakes which are too moist and will not rise. A "cloud"
or water droplets on the window indicate excessive moisture which should be vented out of the oven through the open
damper.
FAN SPEED SETTINGS: SEE GENERAL NOTES BELOW.
INTERIOR OVEN LIGHTS: Turn on lights only when loading, unloading, or checking product. Continual burning
of lights will result in short bulb life.
TIMER: The oven timer will ring only as a reminder; it has no control over the functioning of the oven. To ensure
proper operation, wind the timer to the maximum setting, then turn back to the desired setting for the product.
GENERAL OPERATION:
1. Select and make the proper rack arrangement for the product to be cooked.
2.  Turn or push the main power switch "ON" (gas oven - turn burner valve "ON").  Set thermostat to the
recommended temperature. The thermostat signal light will light. Adjust fan speed on two-speed blower, if
available (see General Notes below).
3. PREHEAT oven until thermostat signal light goes out indicating that the oven has reached the desired temperature.
The oven should preheat to 350� F. within 10 to 15 minutes. (Note: To conserve energy, DO NOT turn on the
oven until absolutely necessary - about 15 minutes before actual cooking is to start.)
4. OPEN oven doors and load the oven quickly to prevent excessive loss of heat. Load the oven from the top,
centering the pans on the rack toward the front of the oven. Place partial loads in the center of the oven. Allow 1
to 2 inches between pans and along oven sides to permit good air circulation. Remember - overloading is the
major cause of non-uniform baking and roasting.



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