Southbend eh-10cch Mode D'Emploi

H

ALF

-S

IZE 

E

LECTRIC 

C

ONVECTION 

O

VENS

C

OOKING 

H

INTS

O

PERATOR

’

S 

M

ANUAL 

1184093

P

AGE 

29

COOKING PROBLEMS AND SOLUTIONS

Cakes are dark on the sides and not done in the center…

lower oven temperature.

Cake edges are too brown…

reduce number of pans or lower oven temperature.

Cakes have a light outer color…

raise temperature.

Cakes settle slightly in the center…

bake longer or raise oven temperature slightly. Do not open

doors except to load or unload product.

Cakes ripple…

do not overload pans or use batter that is too thin.

Cakes are too coarse…

lower oven temperature.

Pies have uneven color…

reduce number of pies per rack or eliminate use of bake pans.

Brown sugar topping or meringue blows off…

after oven is preheated, turn off oven and put product in oven

until topping sets, then turn oven back on.

Rolls have uneven color…

reduce number or size of pans.

Meats are browned and not done in center…

lower oven temperature and roast longer.

Meats are well done and not browned…

raise temperature. Limit amount of moisture.

Meats develop hard crust…

reduce temperature or place pan of water in oven.

Excessive meat shrinkage occurs…

lower oven temperature.

GUIDE TO TIMES AND TEMPERATURES

As a guide, set oven temperatures 25°F to 75°F lower than called for in recipes for non-convection ovens,
(i.e., range or deck ovens).

Time and temperature will vary depending upon load, mix, size, portion, initial temperature of food, and
other factors. Use the following chart as a starting point to develop your own cooking techniques. Rack
loading and position may affect results. Experimentation may be necessary to suit individual requirements.

Top Round, 18-20 lbs. (medium)

5 hours

225°F

1

Prime Ribs (rare)

4 hours

225°F

1

Burger Patties, 4 oz.

5 min.

350°F

5

Fish Cakes

10-12 min.

350°F

5

Turkey, 10-12 lbs.

3 hours

225°F

1