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CASSEROLES & MISCELLANEOUS PRODUCTS
POWER LEVEL
TEMP. TIME IN NO. OF SETTINGS
PRODUCT
°F(°C) MINUTES RACKS
SG4D, SG6D SG4C, SG6C
Food Service Pans
2" to 3" (5.1 to 7.6 cm) deep 325-375 (162-190) 15 to 25
3" to 4" (7.6 to 10.1 cm) deep 325-375 (162-190) 20 to 35 2 to 4 7 to 4 68 to 45%
Ramekins or Foil Pans 350-400 (177-204) 5 to 6 4 to 5 10 to 7 100 to 68%
Up to 1
1
⁄2" (3.8 cm) deep 2 to 4 7 to 6 68 to 60%
Frozen 10 to 15
Baked Potatoes
120 count per 50 lb. (22.7 kg) 400-450 (204-232) 20 to 25 2 to 5 8 to 6 73 to 60%
100 count per 50 lb. (22.7 kg) 400-450 (204-232) 25 to 40 2 to 5 7 to 6 68 to 60%
80 count per 50 lb. (22.7 kg) 400-425 (204-218) 30 to 45 2 to 5 7 to 4 68 to 45%
Pizzas — Frozen or With
Prebaked Crust 425-475 (218-232) 5 to 10 4 8 to 6 73 to 60%
2 to 3 6 to 4 60 to 45%
"Grilled" Cheese Sandwiches 400-425 (204-218) 8 to 10 4 8 to 6 73 to 60%
2 to 3 7 to 4 68 to 45%
SPECIAL PROCEDURES FOR BAKING
When baking yeast breads, cooking starts immediately in the convection oven. Yeast breads do not
usually rise as much in a convection oven as in a conventional oven. Therefore, it is usually necessary
to allow fuller proof, 2
1
⁄2 to 3 times increase in volume for best results.
When baking pies in your convection oven, 3 or 4 pies should be put on an 18x26" sheet or bun pan.
This procedure helps the bottom crust to bake, makes handling easier, and reduces the possibility of
boilover spoiling the appearance of the pies on the lower racks.
COOKING HINTS
Forced air convection cooking is faster than conventional oven cooking, and therefore, overcooking
is more common. Do not cook products faster than is practical for the best results. Since forced
convection supplies heat to the surface of the product, the thicker or more massive a product is for its
type, the longer it will take to absorb enough heat to cook.
If four racks of a product cook properly at 350°F (177°C) with a power level control setting of 6 in 15
minutes, one rack should also cook properly at 350°F
(177°C) in 15 minutes. However, since with one
rack you have only a
1
⁄4 load, not as much heat is needed. By changing the power level control to 1,
the single rack load will receive a proportionally smaller amount of heat. It will take the same time at
the same temperature as the four-rack load and be cooked to the same browned and finished
consistency.
The oven will cook or bake full or partial loads at standard recipe temperatures when the power level
control is properly set. As with any oven, you may wish to use a temperature of up to 25 F°
(14 C°) higher
or lower than the recipe, for the particular product result that you prefer.
When established, note convection oven times and power level control settings on your recipe.
HIGH LIMIT SWITCH
All ovens are equipped with a high limit switch which senses the temperature of the oven to prevent
overheating. The high limit switch operates independently and will automatically shut the oven down
should the primary control fail. If this situation occurs, DO NOT attempt to bypass the high limit. Shut
the oven down and contact your local Vulcan authorized service agency.
