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User manual Hobart, model ML-126618

Manafacture: Hobart
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2. Set the first stage temperature and the cook time as described in MANUALLY SETTING THE TEMPERATURE AND COOK TIME. Press START/STOP to begin cooking. 3. The hold temperature is preset by the computer control at 150°F (66°C). 4. The low fan speed is present during Cook & Hold. Use Cook & Hold to select low fan speed. COOK & HOLD OPERATION — (When Equipped) Cook & Hold roasts the product in two stages. During first-stage cooking, the oven temperature is regulated by the temperature setpoint and the time setting. After the time counts down to 00:00, second-stage cooking begins. During second-stage cooking, the heat is off as the temperature in the oven declines to the hold temperature. The doors should remain closed during second-stage cooking. When the Hold temperature is reached, the display flashes HOLD (on ovens equipped with Programmable Controls only). Temperature in the oven will be maintained at the hold temperature until the oven is turned off. COOK AND HOLD DIAGRAM - Time vs. Temperature HEATERS MAINTAIN HOLD TEMPERATURE. TIMER DISPLAY FLASHES OVEN TEMPERATURE 400.F TIMER DISPLAY COUNTS DOWN. SHORT BEEP. TIMER DISPLAYS "HOLD." COOK THERMOSTAT OFF. HEATERS OFF UNTIL HOLD 300.F COOKING FROM STORED HEAT TEMPERATURE IS REACHED. 200.F LOAD PRODUCT INTO OVEN "HOLD." 100.F PRODUCT TEMPERATURE TEMP. TIME PREHEAT FIRST-STAGE COOKING SECOND-STAGE COOKING (DO NOT OPEN DOORS) HOLDING PL-56292 PROPER UTENSILS The use of proper utensils can enhance oven operation. Medium and lightweight pans allow the product to warm faster. Roast meats in shallow pans deep enough to hold all juices yet allow free air circulation. OPERATING HINTS When using the convection oven for the first time with a particular food, check the degree of doneness periodically before the suggested time has elapsed. This will ensure the desired doneness is achieved. Record your temperature and time settings for various products. The convection oven can provide consistent and repeatable results. The convection oven is faster than conventional deck-type ovens; temperature settings are lower and cook times are shorter. Since recipes and foods are subject to many variations and tastes, the guidelines regarding times and temperatures in this manual are SUGGESTIONS ONLY. Experiment with your food products to determine the cooking temperatures and times that give you the best results. – 17 – #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 #11 #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 #11 All models are supplied with five racks and have a maximum operating capacity of six racks per oven. The 11-position rack supports provide for maximum flexibility and proper rack spacing. The following arrangements are recommended. The position numbers are in numerical sequence starting at the bottom (Fig. 4). Arrangement #1 — Five racks in positions #2, #4, #6, #8 and #10 are for cookies or reconstitution of frozen lunches at maximum capacity. These...