Culinary Arts and Management Workbook
Principle uses
- Roasting
- Baking
- Finishing
Special Characteristics
- Dry heat
- Natural convection
- Food placed on rack in pans
- Racks are widely spaced
Operating Hints
- Preheat at desired temperature
- Load with two inches or more around pans
- Avoid unnecessary opening of door
- Cool down and leave door open between use
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
