BlueStar RNB244BV2NG Instrução De Instalação

P/N 750301  Page   18 

A convection oven is equipped with a motor-
driven fan, usually located at the rear of the 
oven cavity.  This fan circulates heated air 
within the oven resulting in even heat distri-
bution, and a consistent temperature through-
out the cavity. 

 
Convection ovens can handle larger loads 
than standard ovens with a high degree of 
consistency.  In a convection oven, cool air is 
replaced by hot air quickly and consistently, 
providing better browning of baked goods and 
poultry.  Meats are seared and self-basted, 
resulting in more flavor and less shrinkage as 
well as quicker cooking times. 
 
Problems/Solutions 

•  If cakes are dark on the sides and not done 

in the center - Lower oven temperature 

•  If cakes edges are too brown - Reduce 

number of pans or lower oven tempera-
ture 

•  If cakes have light outer color - Raise 

oven temperature 

•  If cake settles slightly in the center - Bake 

longer or raise oven temperature slightly.  
Do not open the doors too often or for 
long periods of time 

•  If cake ripples - Overloading pans or bat-

ter is too thin 

•  If cakes are too coarse - Lower oven tem-

perature 

•  If pies have uneven color - Reduce num-

ber of pies per rack or eliminate use of 
bake pans 

•  If cupcakes crack on top - Lower oven 

temperature 

•  If meats are browned and not done in the 

center - Lower oven temperature and 
roast longer 

•  If meats are well done and browned - Re-

duce cooking time 

•  If meats develop a hard crust - Lower 

oven temperature 

•  If rolls have uneven color - Reduce the 

number or size of pans 

 

Eggs 

Low 

Pancakes 

Medium High 

Hamburgers or 
Steaks (rare) 

High 

Hamburgers or 
Steaks (medium) 

Medium High 

Grilled Sandwiches 

Medium