Electric ovens have two to six compartments with two heating units in each compartment, one located below the bottom deck of the compartment. Each heating unit is controlled by a separate three-heat switch, and the temperature of each section is regulated by a thermostat.

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 500F. 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~=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:

Figure 4-4.-Convection oven.

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 the thermostat to the recommended temperature. The thermostat signal light will light when the power goes on. If possible, adjust the fan speed on the two-speed blower.

3. Preheat oven until the thermostat signal light goes out indicating that the oven has reached the desired temperature. The oven should preheat to 350F within 10 to 15 minutes. (NOTE: To conserve energy, do not turn on the oven until absolutely necessaryapproximately 15 minutes before actual cooking is to start.)

4. Open the 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 of space between the pans and along the oven sides to permit good air circulation. Remember-overloading is the major cause of nonuniform baking and roasting.

5. Close the oven doors and set the timer for the desired cooking time. Check periodically until the product is ready for removal.

TEMPERATURE SETTINGS.- Follow the recommended temperature guidelines provided either in the manufacturer's operating manual or those furnished in the AFRS, NAVSUP P-7, or reduce the temperatures specified on the recipe cards by 50F. If food is cooked around the edges, but the center is still raw or not thoroughly cooked, or if there is too much color variation (some is normal), reduce the heat by 15F to 25F and return food to the oven. If necessary, continue to reduce the heat on successive loads until the desired results are achieved. Record the most successful temperature on the recipe card for future reference.

TIME SETTINGS.- Follow the recommended times provided in the manufacturer's operating manual, or follow the guidelines in the AFRS. Check progress halfway through the cooking cycle since time will vary with the quality of food loaded, the temperature, and the type of pan used. Remember, the use of meat thermometers for roasting and the visual examination of baked products are the most accurate methods of determining the desired cooking times, both in convection and conventional ovens.

VENT DAMPER CONTROL SETTING.- The vent damper control is located on or near the control panel. The damper should be kept closed for most foods of low moisture content such as roasts. Leaving the vent open during roasting will produce a dry meat and result in excessive shrinkage.

The damper should be kept open when baking items with high moisture content (cakes, muffins, yeast bread, and so forth). Leaving the damper closed throughout a baking cycle will produce cakes that are too moist and ones that will not rise. A "cloud" of water droplets on the oven window indicates excessive moisture that should be vented out of the oven through the open damper.

INTERIOR OVEN LIGHTS.- Turn on lights only when loading, unloading, or checking the product. The continual burning of lights will result in a shortened bulb life.

TIMER.- The oven timer will ring only as a reminder; it has no control over the functioning of the oven. To assure proper operation, you should wind the timer to the maximum setting, then turn it back to the setting desired for the particular product.