Southbend X560DD S536A Manuel d'utilisateur télécharger pdf (Page 12)

OPERATION 500 SERIES RESTAURANT RANGES

PAGE 12 OF 48 OWNER’S MANUAL 1188716 (09/07)

COOKING TIPS FOR CONVECTION OVENS

As a guide, set oven temperatures 25 to 50 degrees lower than called for in recipes using conventional (non-convection)

ovens.

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.

Time and temperatures will vary depending upon load, mix, size of portion, and other factors. Use the following chart to

develop your own cooking techniques:

Product

Timing

(minutes)

Temperature

Setting

Number of

Racks Used

Count per

Pan/Rack

Hamburger buns, 3 oz. - 4" 18 375° 2 24

Yeast rolls - 1 oz.

Use temperature and time recommended by

manufacturer for convection ovens for a 3 pan load.

10 400° 2 48

Fruit pies, 46 oz. frozen

Use temperature and time from manufacturer’s directions

for convection ovens for a 12 pie load placed on 3 bun

pans.

50 375° 2 4

Egg custard pies, 44 oz. frozen 60 325° 2 4

Dutch apple pies, 46 oz. frozen 50 350° 2 4

Baked potatoes, 8 oz.

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.

60 400° 2 30 (wrapped)

Pre-blanched potatoes, frozen

Spread on ungreased bun pans, 3 pans per load. Bake

at 400°F, stirring once, for 15 to 18 minutes.

16 400° 2 5 lb.

Fish portions, pre-cooked, breaded, 3 oz.

Use manufacturer’s recommended temperature and time

for convection oven for a 3 pan load.

16 400° 2 32

Macaroni & cheese, 6 lbs. - 40° temp. 45 400° 2 2-6 lbs.

Lasagna w/meat sauce, 6 lb. - 40° temp. 60 350° 2 2 - 6 lbs.

Lasagna w/meat sauce, 6 lb. - frozen 75 350° 2 2-6 lbs.

Salisbury steak w/gravy, 6 lb. - 40° temp. 45 400° 2 2-6 lbs.

Top round of beef No. 168

14 lb. - rare

140° internal

14 min./lb.

250° 1 1 - 2

14 lb. - medium

150° internal

14 min./lb.

250° 1 1 - 2

14 lb. - well done

160° internal

14 min./lb.

250° 1 1 - 2

1 2 ... 7 8 9 10 11 12 13 14 15 16 17 ... 47 48

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Southbend X560DD S536A Manuel d'utilisateur Page 12

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