Alto-Shaam platinum series asc-2e User Manual

ASC-2E  &  ASC-4E  Electric  Convection  Ovens  -  Electronic  Control  •  16

The Alto-Shaam convection oven will provide the best results and longest possible 

service with the utilization of the following suggestions and guidelines.
notE

:  Moisture will escape around the doors when baking products with a heavy 

moisture content such as chicken, potatoes, etc.  This is a normal operating condition.

Thoroughly preheat the oven for approximately 

20 minutes before use.

As a general rule, the cooking temperature can be set 

lower than the temperature used in a conventional 

oven.  Cooking time may also be shorter.  It is 

suggested the first batch of each product prepared be 

monitored closely to check for variances.

Maintain a record of the temperatures, times, and 

load capacities established for products cooked on a 

regular basis since they will be the same or similar for 

succeeding loads.

When practical, start cooking the lowest temperature 

products first and gradually work up to products with 

a higher cooking temperature.

 If the cooking temperature setting for the previous 

product is more than 10°F (5°C to 6°C) higher 

than the temperature needed for the next load, 

use the FAN COOl-DOWN feature to decrease 

the oven temperature before setting the oven to a 

lower temperature.

Work as quickly as possible when loading the 

oven to prevent heat loss.

When the audible signal indicates the time has 

expired, remove the food product from the oven 

as quickly as possible to avoid over cooking.

Pans should be centered between side racks and each 

shelf should be loaded evenly to allow proper air 

circulation within the oven compartment.

To assure even cooking when baking, weigh or 

measure the product in each pan.

 When cooking five pans of product, 

start from the bottom of the oven and use side 

rack positions 1, 3, 5, 7, and 9.
ASC-4E:

 When cooking six pans of product, 

start from the bottom of the oven and use side 

rack positions 2, 4, 6, 8, 10, and 12.

Do not overload the oven.  refer to product/pan 

capacties indicated in this manual.

To obtain an evenly baked product, muffin pans 

should be placed in the oven with the short side of 

each pan facing the front of the oven.

When rethermalizing frozen casseroles, preheat the 

oven 100°F (38°C) over the suggested temperature to 

compensate for the introduction of a large quantity of 

frozen product into the oven compartment.  reset the 

thermostat to the correct cooking temperature after the 

oven is loaded.

Use a pan extender or two inch (51mm) deep, 

18" x 26" pans for batter-type products that weigh 

more than 8 pounds (3 to 4 kg), i.e.; pineapple upside-

down cake.

To avoid obstructing airflow that would result in 

uneven cooking, never place anything directly on the 

bottom of the oven cavity.

Cakes, Sheet

325°F

163°C

25

Macaroni & Cheese 
  (frozen, full oven)

350°F

177°C

90

Chicken pieces (30 breasts 
& thighs, 25 legs & wings)

400°F

204°C

25

Macaroni & Cheese
 (refrigerated)

350°F

177°C

30

Chicken halves

400°F

204°C

40

Muffi ns

325°F

163°C

13-15

Beef patties

400°F

204°C

8

Pies, Frozen

325°F

163°C

40

Bacon

350°F

177°C

16

Pizzas, Individual

325°F

163°C

15

Fish, frozen (5 oz.)

350°F

177°C

15

Potatoes, Baked

350°F

177°C

50

Macaroni & Cheese 
  (frozen, 1 pan)

350°F

177°C

50

Sandwiches, Grilled Cheese

400°F

204°C

4-6

Tater tots

450°F

232°C

10