Culinary Arts and Management Workbook
Principle Uses
- Large quantities of food
- Roasting
- Baking
- Oven frying
Special Characteristics
- Dry heat
- Air circulated by fan
- Food placed on racks in pans
- Racks are closely spaced
- Browns and dries rapidly
- Uses lower temperatures than standard
- Uses less time than standard
- May damage delicate items
Operating Hints
- Turn fan on
- Subtract 50 degrees from standard temperature
- Decrease time by one third
- Learn from experience
- Blow down and leave doors open between shifts
Cleaning
- Wipe wet spills promptly
- Loosen dry spills with spatula or wire brush
- Carbonize hard spills with salt at 500 degrees F
- Use detergent solution, rinse and cloth dry
- Avoid harsh chemicals
