Uggestions for, Ooking, Sing a – Southbend P32N-TT User Manual
Page 18: Onvection
P
LATINUM
S
ERIES
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ANGE
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18
OF 47
OWNER’S MANUAL 1185836 REV 8 (9/14)
S
UGGESTIONS FOR
C
OOKING
U
SING A
C
ONVECTION
O
VEN
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°
3
24
Yeast rolls - 1 oz.
Use temperature and time recommended by manufacturer
for convection ovens for a 3 pan load
.
10
400°
3
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°
3
4
Egg custard pies, 44 oz. frozen
60
325°
3
4
Dutch apple pies, 46 oz. frozen
50
350°
3
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°
3
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°
3
5lb.
Fish portions, pre-cooked, breaded, 3 oz.
Use manufacturer’s recommended temperature and time
for convection oven for a 3 pan load.
16
400°
3
32
Macaroni & cheese, 6 lbs. - 40° temp.
45
400°
3
2-6lbs.
Lasagna w/meat sauce, 6 lb. - 40° temp.
60
350°
3
2-6lbs.
Lasagna w/meat sauce, 6 lb. - frozen
75
350°
3
2-6lbs.
Salisbury steak w/gravy, 6 lb. - 40° temp.
45
400°
3
2-6lbs.
Top round of beef No. 168
14 lb. - rare
140° internal
14 min./lbs.
250°
1
1-2
14 lb. - medium
150° internal
14 min./lbs.
250°
1
1-2
14 lb. - well done
160° internal
14 min./lbs.
250°
1
1-2
O
PERATION