\HOBART]
GAS
CONVECTION OVENS
Ria
ht
Side
Controls
V-~
...
GN901
-
1 section on 25.75" (654mm) leas
FOOD
EQUIPMENT ON902
.
2
sections on
8"
(203mm)
leg
&-stack set
GN904
.
1 section on open stand
Top Controls
GN961
.
1 section on 25.75" (654mm) legs
.
.
GN964
.
1 section
Installation
&
0
n ual
SUBJECT
TABLE OF CONTENTS
PAGE
SUBJECT
PAGE
IMPORTANT SAFETY INFORMATION
........
2 Burner Air Shutter Adjustments
............
12
........................
Flue Connections 12
GENERAL DATA CHARTS
..................
3 IMPORTANT ENERGY
...........
FLOOR PLANS
............................
4
CONSERVATION GLllDELlNES
*
12
................
WIRING DIAGRAMS 5.6.7.
&
8
INSTALLATION INSTRUC'rIONS
............
9
General
.................................
9
Shipping Damage Claim Procedure
..........
9
lnstallatlon Codes and Standards
...........
9
Positioning
...............................
9
INSTALLING BASIC SECTION-
GNQOS. GN96T
............................
10
....
INSTALLING SINGLE SECTION OVENS 10
INSTALLING DOUBLE SECTION OVEN
.....
11
Electrical Connections
....................
11
Leveling
................................
11
Gas Pressures and Orifices
...............
11
Gas Connections
........................
11
Lighting the Oven
........................
12
Operating Instructions
....................
12
.................
OWNER'S INFORMATION 13
Principles of Oven Operation
.............
-14
The Oven Controls
.......................
14
CONVECTION OVEN
...............
OPERATING INFORMATION 15
Rack Arrangement
.......................
15
Preheat
.................................
15
................................
Loading 15
Unload~ng
...............................
15
..........................
Operating Hints 16
Gas Convection Oven-
.............
Suggested Setting for Cooking 16
Table for Suggested Settings
.............................
for Cooking 17
Cooking Difficulties/Remedies
.............
17
.........
HOW TO CARE FOR YOUR OVEN 18
......
How to Clean the Interior of Your Oven 18
.....
How to Clean the Exterior of Your Oven 18
........................
Replacing Lamps 19
THlS MANUAL HAS BEEN PREPARED FOR PERSONNEL AUTHORIZED, QUALIFIED, CERTIFIED OR LI-
CENSED TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD STARTUP AND AD-
JUSTMENTS OF THE EQUIPMENT COVERED BY THlS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL
OF GAS IS DETECTED. THlS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPI-IER.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED
SHUT DOWN UNITS AT MAIN SHUT-OFF VALVE
AND CONTACT THE LOCAL GAS COMPANY OR
GAS SUPPLIER FOR SERVICE.
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY
OF THlS OR ANY OTHER APPLIANCE.
NOTE
IT IS IMPORTANT THAT YOU RETAIN THlS MANUAL FOR FUTURE REFERENCE.
GN901. GN904, GN902 GENERAL
&
DIMENSIONAL DATA
GN901. GN904, GN902 RACK DATA
GN901, GNW, GN902 ELECTRICAL DATA
AMPS PER LlNE
MODEL LOAD (WATS) 1 PHASE
120'4' 2081240V~
*
GN901, GN904
18"
x
26" (457
x
660 MM.) PANS
1
MODEL
GN901
GN904
GN902
GN961, GN964 GENERAL
&
DIMENSIONAL DATA
GN961, GN964 RACK DATA
NO.
STD.
RACKS
5
10
GN961, GN964 ELECTRICAL DATA
MODEL
GN961,
GN964
AMPS PER LlNE
MODEL LOAD (WATS) 1 PHASE
120'4' 2081240V*
GN961, GN964
STD. RACK
SPACING
IN. MM.
'Includes 8 amp motor load per oven
"includes
4 amp motor load per oven
3.25
3.25
NO.
STD.
RACKS
5
NO.
OPTIONAL
RACKS
6
12
82
82
#PO0 PANS
2
11 RACK
SPACING
IN. MM.
18"
x
26" (457
x
660 MM.) PANS
1
9"
(229 MM.)
OD PIE TINS
5
1.61
RACK SIZE
IN. MM.
STD. RACK
SPACING
IN. MM.
41 27.5
x
20
NO.
OPTIONAL
RACKS
6 3.25
699
x
508
82
9" (229 MM.)
OD PIE TINS
5
11 RACK
SPACING
IN. MM. U2OO PANS
2
RACK SIZE
IN. MM.
1.61 27.5
x
20 41 699
x
508
Fig. 1 GN901, GN904 SINGLE SECTION OVEN FLOOR PLAN
GN902 DOUBLE SECTION OVEN FLOOR PLAN 54D119331
GN961 G N964
FIG.
2
GN961, GN964 SINGLE SECTION OVEN FLOOR PLAN 5401 19332
FIG.
3
WIRING DIAGRAM FOR GN901, GN904, GN902 115V 54D118901
LIGHT
CHAMBER LIGHT CHAMBER
LCENTRIFUGAL
SWITCH
EDGE
DOOR INTERLOCK
SWITCH
I
11
5
V.AC -60HZ
NOTES:
I. LEAD ITEM NUYOERS ARE THE SAME AS
LEAD MARKER NUMBERS.
2. LEID
FOR
FMI
FOR
FOR
FOR
FOR
3.
LINE
4
LEAD IHFORYATIOH:
-14
C*.
0231ZC4-LEADS: IJ.12.16.41-43 462
-
-
SCHEMATIC DIAGRAM
(LADDER TYPE
1
I
--
WI:cING FOR WIFING FOR
I
--
-
JI~l54A115293POOZ~ ~-t54A115292P0021
-
ONNECTOR
%IRING -OETAIL~A~
FIG. 5 WIRING DIAGRAM FOR GN961, GN964 115V 5401 19301
GENERAL
The Hobart gas oven you have purchased is a
fine quality product in the tradition of Hobart
quality excellence. Properly installed and used it
will provide you with many years of service and
contribute to your profitable business environ-
ment.
SHIPPING DAMAGE CLAIM PROCEDURE
The equipment you have received was carefully
inspected and packed by competent personnel
before leaving the factory. The company trans-
porting the equipment assumes full responsibility
for safe delivery upon acceptance of the ship-
ment. If the shipment is damaged:
1. Damage or Loss that is Visible
Make certain this is noted on the freight bill
or other shipping documents and signed by
the person making delivery.
\
7&&'
2. Damage Claims Should be Filed Immediately
codes or in the absence of local codes with
the National Electrical Code ANSllNFPS No.
70.1981. The 115 volt ovens are equipped with
a three-prong (grounding) plug for your pro-
tection against shock hazard and should be
plugged directly into a properly grounded
three-hole receptacle. DO NOT CUT OR RE-
MOVE THE GROUNDING PRONG FROM
THIS PLUG.
5. Check device nameplate to make sure that
the oven voltage and type of gas agrees with
that being supplied.
POSITIONING
Table 1 shows key general and dimensional data
of all models. Consult floor plan on pages
4
&
5
for positioning and related information.
b
1. Combustibles in the Area
This should be done regardless of extent of The equipment area should be kept free and
damage. clear from combustibles.
Unnoticed Damage or Loss
If damage is noticed after the equipment is
unpacked, the transportation company or de-
livering carrier should be notified lmmedlatel
and a concealed damage claim filed wlt
them within (15) days of date dellve
i
spectlon.
y
.made. The package should be kept or In
Hobart cannot assume responsibility for loss or
damage Incurred In transit.
INSTALLATION CODES AND STANDARDS
Hobart ovens should be Installed In accordance
wlth:
1. State and local codes;
2. Natlonal Fuel Gas Code, ANSI-Z223.1-1980.
Copies of this code may be obtained from
American Gas Assn., Inc., 1515 Wllson Blvd.,
Arlington, Virginia 22209.
4-1
3. The ovens must be installed under a ventila-
1%-
tion hood and ventilation provided in accord-
-
ante
with NFPA Standard #96.
4.
The appliance when installed must be elec-
trically grounded in accordance with local
2. Clearances from Combustible
Construction
The ovens when installed should have the
followlng clearances from combustible con-
struction:
Inches from the sldes
-
6
inches from the back
-
6
The Flow of Combustion and Ventllatlon Air
The ovens must be Installed so that the flow
of combustlon and ventllatlon alr wlll not be
obstructed. Adequate clearance for alr open-
ings Into the combustlon chamber must be
provlded. Make sure there Is an adequate
su ply of alr In the room to allow for that re-
qu
p
red for
combustion
of the gas at the oven
burners.
4.
Clearances for Servlclng
The lnstallatlon locatlon should also take ln-
to conslderatlon adequate clearances for
servlclng and proper operatlon.
1. Crating and packaging materials should be
removed with care.
2. The doors should not be used to lift or move
the oven.
These basic sections must be installed on legs
-
will void the warranty. If a modular stand is or-
unless they are mounted on a Hobart modular dered, the oven section must be set on the stand
stand. Installations on concrete bases or other after being uncrated.
supports restricting air circulation on the bottom
A. Assembling the Legs to the Oven
1.
Unpack the oven and leg set.
2. Position the oven on its back, taking care
not to scratch or damage it. The motor
protrudes beyond the back; provide for
this when the oven is tipped back by re-
setting it on suitable spacers (2 x 4's, etc.).
3.
Attach each of the four leg assemblies to
the bottom of the oven with the twenty-
four bolts and lockwashers (6 bolts per
1
eg).
4. Place the oven in its normal attitude, on
its legs and lower it in the installing posi-
tion.
5.
Attach the flue diverter over the flue vent
in the holes provided.
6. Attach flue trimpiece in front of the flue
diverter.
Assembling the Oven on the Stand
1.
Uncrate the oven and stand.
2. Screw two locating studs (found in stand
carton) into bottom of basic section (Fig.
7).
3.
Attach the four leg assemblies to the
bottom of the stand with the
16
bolts
furnished.
4. Mount basic section (Fig. 7).
5.
Attach flue diverter and flue trim to the
oven.
STAND
Fin. 7 Installation of basic oven on oDen stand
Fig.
8
Installing lower flue extension
Fig.
9
Installing middle piece of the flue exten-
sion.
Fig. 10 Attaching the upper flue extension
1. Unpack one oven and leg set. 2. Refer to the appropriate wiring diagram Fig. 3,
4, 5, 6 and the information on it for making
2. Rosition the oven on its back, taking care not proper line connections to the terminal block.
to scratch or damage it. The motor protrudes The 115 volt models have a cord and plug
beyond the back. Provide for this when the attached and do not have to be wired. Each
oven is tipped back by resting it on suitable of these ovens should be plugged into a
spacers (2 x 4's, etc.). properly grounded 115 volt receptacle.
3. Attach each of the four leg assemblies to the
bottom of the oven with the twenty-four bolts
and lockwashers (6 bolts per leg).
4. Place the oven in its normal attitude, on its
legs, and lower it in the installing position.
5. Unpack the other oven, screw the two lock-
ing studs in the bottom of the oven Fig. 7.
6. Attach the flue diverter over the flue vent in
the holes provided. Screw in place.
7. Attach flue trimpiece in front of the flue
diverter.
8. Place top oven over bottom oven so that the
locating studs nest in the holes provided in
the bottom oven.
9.
Take the lower flue extension from the stack
"
kit and attach it to the bottom of the top
oven Fig. 8.
10. Attach the middle piece of the flue extension
Fig.
9.
11. Attach upper flue extension to the upper
oven as shown in Fig. 10.
12. Connect the piping between the top oven
and bottom oven as shown on the floor plan
Fig. 1. Pipe compound must be suitable for
the gas being used. Check for gas leaks with
a soap and water solution.
3. For 2081240 volt ovens the line leads must be
connected to the line terminal block which
may be reached by removing the wiring box
cover. Attach the ground lead to the terminal
provided.
4. Replace the wiring box cover.
5. Do not energize the power supply until after
the gas connections have been made.
LEVELING
Using a spirit level
-
adjust the legs to insure that
the oven racks are level in the final installed
position.
GAS PRESSLlRES AND ORIFICES
1.
Natural Gas
The standard orifices are set at 3.7 inch WC
(Water Column) pressure. A pressure regu-
lator is supplied and must be installed when
the oven is connected to the gas supply.
2.
Liquefied Propane Gas
The standard orifices are set at 10 inches WC
(Water Column) pressure. A pressure regu-
lator is supplied and must be installed when
the oven is connected to the gas supply.
GAS CONNECTIONS
1. The regulator supplied must be connected to
the manifold (note direction of gas flow
13. Leave gas valves closed until all the electrical arrow).
conne~tions are made and the ovens are
checked or used. 2. The oven should be connected to the gas
line after leveling.
ELECTRICAL CONNECTIONS
3. A gas shut-off valve should be installed in
the gas line ahead of the oven as required by
1. Insure that the voltage stamped on the oven codes.
nameplate matches the available power
SUPP~Y. 4. The gas supply lin'e must be at least the
equivalent of
3/4"
iron pipe.
WARNING
-
DISCONNECT THE ELECTRICAL 5. Make sure the pipes are clean and free of ob-
POWER AT THE MAIN CIRCUIT BOX. PLACE structions, dirt and piping compound.
A TAG ON THE CIRCUIT BOX INDICATING
THE ClRCLllT IS BEING WORKED ON.
6.
IMPORTANT: All joints in the gas supply line
must be checked for leaks before lighting.
THE CHECK SHOULD BE MADE WITH SOAP
AND WATER SOLUTION (BUBBLES). AN
OPEN FLAME SHOULD NOT BE USED.
LIGHTING THE OVEN
CAUTION: Prior to lighting, check all joints in the
D
as supply line for leaks. USE SOAP AND WATER
OLUTION. DO NOT USE AN OPEN FLAME.
OPERATING INSTRUCTIONS
1.
Open the manual valve and purge the gas
line to remove the air. Check for leaks with a
soap solution.
2. Light pilots (2) with a match or lighter rod.
The flame should be approximately
1/2"
high.
The pilot flame will heat up the flame switch
sensing bulb.
3.
Turn on the electrical power, turn thermostat
to max. and load control to "HI". After a brief
time the flame switch sensing bulb will heat
up and close the circuit to the solonoid valve
which will allow the gas to flow to the burners.
Oven door should be closed.
WARNING: Do not turn manual valves on unless
the pilots are to be lit. Before relighting pilot
lights, the manual valves must be OFF for a
minimum of five minutes.
BURNER AIR SHUTTER ADJUSTMENTS
1.
Burner air shutters should be adjusted as re-
quired. To adjust open the shutter until flame
leaves the burner port, then close slightly. Yellow
tipped flame should not be present.
2. The pilots wlll remain lit until the gas valves
are closed. If the oven Is not to be used for
some time close the manual valve on the
oven. When the time comes to reuse the
oven, rellght the pllots as described.
CAUTION: If burners do not light after the pilots
have been lit, check:
1.
Flame switch bulb should be hot (slightly
red).
2. Thermostat setting.
3.
Load switch setting.
4.
Doors closed.
5.
Cool-down switch is off.
If burners still do not light, turn off the manual
valve and call a qualified servicer.
FLUE CONNECTIONS
Ventilation requirements will vary with each in-
stallation and must comply with applicable por-
tions National Fire Protection Association Stan-
dard
#96
and with local codes. Considerations
to be kept in mind include:
1.
Flue connections should never be made di-
rectly to the oven.
2. The oven should be located under a hood
with an adequate connection to an exhaust
duct and having a
6
inch extension beyond
the oven sides.
3.
Clearance above the oven flue should be
adequate for the flue products to escape so
that there is no interference with the heat cir-
culation In the ovens. Refer to the Standard
for the lnstallatlon of Equlpment for the Re-
moval of Smoke and Grease.Laden Vapors
from Commerical Cooklng Equlpment, NFPA
Standard
#96.
4.
Conditions
resulting
In cross currents within
the kitchen
-
such as wall type fans, or open
wlndows next to the oven or fans blowing
dlrectly on the oven should not be allowed to
exlst.
5.
To prevent the oven function from belng
affected by a reduced atmospheric pressure,
adequate make up alr In the kltchen should
be provided to replace the alr taken out by
the ventllatlng system.
1.
Purchase properly sized equipment for your
4.
Reduce thermostat settings In slack periods
operatlon; don't overslze or undersize. slnce gas equipment heats up, recovers fast.
-
2. Don't oversize ventilating system. Use the
5.
Ad'ust menu patterns and cooking and baking
size that will provide optimum air flow. sc
A
edules: for optimum equipment use.
3.
Turn off unused equipment. *Based on National Restaurant Association's
"Check-List for Energy Control and Conservation".
Five standard racks per
section measure 27.5" x
20
"
(670 x 508 mm).
Each rack holds two No.
Cool to touch handle 200 pans. Six additional
opens both doors 180 racks optional for non-
degrees, simultaneously. rising products.
cuts heat loss
for greater en-
ergy efficiency
and is more
sanitary and
virtually trou-
ble-free.
Recycler recirculation system saves
approximately 40% in gas energy
costs by reusing already heated air.
INTERIOR: Porcelain panels over
stainless steel liner. Inner door liner
stainless steel.
Six-sided insulation (top, bottom,
sides, back and front) for high energy
efficiency.
Positive stops hold loaded racks se-
curely when two-thirds withdrawn.
Automatic interlock switch shuts off
blower motor and burners when
doors are opened.
Two interior lights turned 'on by sep-
arate switch for in-process inspection.
Motor-driven blower fan constantly
circulates forced air for fast, high-
loading, volume cooking.
Long-life energy-efficient
M
HP 1725-
rpm motor has sealed ball bearings,
needs no lubrication for 10 years.
Front-service access.
Fan switch allows operating the
blower when door is open for quick
cool down.
Interior temperature cycle varies
only
~t
10F.
W
PRINCIPLES OF OVEN OPERATION
The heating of the oven involves the following:
1. Two tubular sheet metal burners operate in a
combustion chamber that is insulated.
2.
Above the combustion chamber is the flame
chamber which collects the heat coming
from the burners.
3.
The collected heat is directed through heat
exchanger tubes located in the cooking com-
partment. The oven compartment is first
heated indirectly by the heat from those
tubes.
4.
Heated flue products are then collected in a
chamber above the oven compartment,
drawn back into the oven and recirculated by
the blower wheel throughout the compart-
ment.
5.
The fan distributes the heat throughout the
oven cavity.
W
THE OVEN CONTROLS
The control panel on the GN96T basic section is
mounted on the top and on the GNSOS basic
section is mounted on the side. In both arrange-
ments, the control functions are the same as
described below.
CONTROL PANEL ON GN96T
I
I
CONTROL PANEL ON GN9OS
Power
@
ON-OFF Switch. Energizes the oven controls
electrically.
@
Load Control. 'This is an infinite type control
which varies the input between
OFF
and 100
percent.
PERCENT OF
CONTROL SETTING FULL INPUT
HI-7
6
5
4
3
2
LO
-
1
OFF
@
Load Control Signal Light. When the light is
on, it indicates the load control is function-
ing in the range between HI and LO settings.
@
Thermostat. This is a snapaction type control
of the temperature from
200'F
to
500'F.
This
control activatesldeactivates the burners.
@
Thermostat Slgnal Llght. When the signal
light is "ON" it shows that the oven is pre-
heating or is recovering to the termperature
dial settings while In a cooling cycle.
@
Tlmer. Any time interval can
be
selected up to
one hour. The tlmer will rlng for a short lnter-
val when the set time Is reached. The duration
of the timer rlng depends on how much the
tlmer has been wound.
@
Oven Llght Swltch. The oven lights are con-
trolled by a rocker switch. To prolong llght
bulb Ilfe, use Ii hts only when loadlng the
oven, checking t
1
e product or unloadlng.
@
Automatlc Interlock Swltch (not vislble). Thls
switch shuts off the blower motor and burners
when the doors are opened except as noted
In Item 9.
@
Cool Down Fan Switch. Thls swltch allows
the operatlon of the fan only (not the burners)
to cool down the oven rapldly when the
doors are o en. (See the para raph 1, page 18
How to Care for Your Oven.)
8
Cool the &en to Clean un er the section
RACK ARRANGEMENT
The oven has eleven rack positions and five
racks are furnished with it. Additional racks are
available as optional accessories. The rack ar-
rangement to be used for a cooking run will be
determined by the height of the particular product
being cooked. Thus the racks on which the prod-
uct will be placed may have one, two or more un-
used positions between them. For example,
cookies which have very little height can be
placed on 18 x 26 pans on each of the eleven
rack positions. Turkeys and other roasts with
considerable height would be placed on the
lowest positions (#I) and the half-way position
(#5
or #6).
PREHEAT
Followin are the steps to be followed in pre-
R
heating t e oven.
1.
The proper rack arrangement should be made
for the product to be cooked. (Refer to the
previous section.)
2.
Your oven operates only when the doors are
"
closed. An electric interlock is provided that
de-energizes the blower and the burners
whenever the oven door is opened.
3. Set the thermostat dial to the temperature at
which the product will be cooked. Regarding
the temperature setting, the following Is
suggested. Since the oven chamber opening
is large and loading to capacity necessitates
keeping the doors open longer than Is usual
with standard ovens, temperature drops will
take place. To offset this it Is suggested that
while preheating, before the food is intro-
duced, the dial setting be 50°F hi her than
the temperature at which the foo s will be
cooked.
B
4.
Set the load control to HI.
6~
5. Turn the Power Switch to "ON".
6.
The slgnal light will come on and stay on
until the set tem erature Is reached. Thls
preheat time is
1
g
mlnutes at a setting of
350°F. The oven should be allowed to cycle
twice before loading for baklng to assure
f@-)
good heat saturation of the oven chamber.
k.
NOTE: Remember to set the thermostat to
desired cooking temperature if a higher
temperature was used to preheat the oven.
7.
Under normal operating conditions, the
blower will continue to operate at all times
when the oven is on, except when the oven
doors are opened.
LOADING
With the oven preheated as noted above, it is
ready to proceed with the cooking.
1.
Open the doors (the fan will stop) and load
quickly. The pans should be centered on the
racks.
2.
When loading has been completed, close the
doors. 'The blower will resume operation. In
all cases, the oven should be loaded as
quickly as possible, keeping the door open
for the shortest possible period.
3. With the food in the oven chamber, reset the
temperature dial setting to what is appropriate
for the particular food product.
4.
Set the load control to the recommended
setting for the product and load to be cooked.
Refer to the Suggested Cooking Chart for
specifics.
5. Set the timer to the suggested time. A ain
refer to the Suggested Cooking Chart. %he
timer Is strict1 a mechanical one
-
IT IN NO
WAY
CONTR~LS
THE FUNCTION
OF THE
OVEN OR TURNS IT OFF. To insure that it
will ring when the time at which it was set
has elapsed, wind the timer to the maximum
setting. Then back-up to the desired setting
for the product. This will result in spring
tension sufficient to activate the alarm.
6.
When the cook time has elapsed, check for
proper doneness. If the food is done to your
satisfaction unload; if not set for additional
time and cooking as required.
UNLOADING
1.
Since convection ovens are high production
devices, consider the space that will be
needed to accommodate the food to be un-
loaded from the oven.
2.
Unloading should be fast to minimize the
heat loss while the doors are open
-
an
essential practice if consecutive cooking
loads are to be made.
3.
If consecutive loads are to be cooked, it is
suggested the doors be closed between each
load so the oven can recover to the preset
temperature.
OPERATING HINTS
Although some of the following points have been
touched on, they are mentioned again for their
significance.
1. When using the convection oven for the first
time with a particular food, check the degree
of doneness periodically before the suggested
time has elapsed, to make sure the desired
doneness is achieved.
2. Your own tables of temperature and times for
the various products should be completed,
as the oven is used, to reflect your own
operation.
3. Because the convection oven moves forced
heated air around in the oven chamber, the
temperature setting for the various products
are lower and the cook times are shorter than
in a conventional deck-type oven. Since rec-
ipes and foods are subject to many variations
and tastes, the recommendations about tem-
perature settings and cooking times contain-
ed in this manual are SUGGESTIONS ONLY.
You, the operator, should do some experi-
menting in the beginning with your food pro-
ducts, since the oven may open up new vistas
of cooking for you, to find what temperatures
and times give you the best results.
4.
Do not open the doors unless it is necessary.
The windows on the doors allow product in-
spection without necessitating door opening.
There's adequate lighting, too
-
two lights
that go on when needed by turning the light
switch on the control panel.
5. Load racks evenly and center the pans on
them. Keep them toward the front, to avoid
the possibility of light foods being thrown on
the motor fan.
6.
Use interior lights sparingly.
GAS CONVECTION OVEN
-
SUGGESTED SET-
TINGS FOR COOKING
The following Table
4
shows sug ested settings
of Temperature, Load Control and
7
ime,for various
products. These settings are intended as sug-
gestions only since results depend on numerous
variables such as variations and content of the
food, recipes and preferences of the users.
In meat roasting it may be desirable to take
some steps to reduce shrinkage. In addition to
cooking meat at low temperatures (per the rec-
ommendations of USDA and the American Meat
Institute beef, lamb, and poultry should be cooked
at 225°F to 325"F, fresh pork at 325°F to 350°F)
moisture in the cavity can be retained by placing
a shallow (1" deep) pan with water in the bottom
of the oven.
In the table the temperatures are shown in OF.
The indication on the dial is in both OF and "C as
shown in -Fig. 11.
Fig. 11 The temperature dial
'The load control varies from LO to HI as shown
in Fig. 12.
4
MED
Fig. 12 Load Control
TABLE 4
-
SUGGESTED SETTINGS FOR COOKING
PRODUCT PRODUCT TEMPERATURE TIME LOAD NO. OF
CATEGORY PRODUCT DESCRIPTION
(OF)
(MINUTES) CONTROL RACKS
7 3
1
?$
1
l.%r. (Rare) 2
4-45 Hr. ,Me\
1
I
2
MEAT
Rolled rlb roasts
Standing rib roasts
Veal Roast
3M)
3 ~r. (~e'd)
'
Steamship round Whole 6080 Lbs.
5
2-PanlRack
Meat Loaf 8-10 Lbs.
/
1
45.60
2022 Lbs.
FOWL
Hamburger patties
Turkeys 15-20 Lbs. 300 3 Hr.
Chicken 2.2M Lbs. Breasts 8 Thighs 35
Chicken 2.2112 Lbs. Backs 8 Wings 33
FISH
2 Oz.
2.5 02.
4
02.
Fish stlcks 20.7.
%
X3"
Breaded Fr
400-450
400450
375-400
Halibut steaks
Lobsters
Lobster tails
5 Oz. Fr.
1
M
Lb.
Y4
Lb.
BREAD PRODUCTS
(
4-6
283
46
283
46
283
56
7.10
8.12
Bread-loaf 1 Lb.
Rolls
I
Rolls 2% Oz.
I I
i:
6
5
6
5
7
5
I
Biscuits
Muffins 1314
Corn Bread 7 Lbs118 x 2 6
x
1
Pan
I
335
I
$:
PASTRIES Sheet cakes
Angel cakes
Sugar cookies
Frult'pies (Frozen)
Apple pies (Fresh)
Pumpkin ples
Apple turnovers
5
4
5
5 (24
Pies)
5 (30 Pies)
5
5
5 (120)
5
5
5
5
5
5
5
26 Oz.
20 0.7.
MISCELLANEOUS Melted cheese sand.
Pizza (Frozen)
Idaho potatoes 120 count150 Lbs.
100 count150 Lbs.
80 Count150 Lbs.
Frozen
TV
dinners
Frozen 8 02. foil meals
Frozen entrees (1" thick)
COOKING DIFFICULTIES AND SUGGESTED REMEDIES
DIFFICULTY PROBABLE CAUSE REMEDY
Oven preheat Is proper but oven
never recovers from temperature
drop after food Is put In.
Edges of pans over-cooklng or very
uneven
browning.
1.
Level ovens on the racks both
front to back and side to side.
Load too big.
Food
epllllng or
"running"
towards
an
edge.
2.
Remove warped pans from the pan
set used for baking. Keep baking
pans separate from the others.
Check cooking chart for proper
loading.
1.
Load control setting too high.
2.
Too many racks.
1.
Oven not leveled.
2.
Warped sheet pans.
Lower the load control setting. Refer
Load control setting too high. to Cooking Chart.
Check Cooking Chart for proper
settings and loads.
Overbrownlng or ahrlnklng.
Shrinkage very hlgh.
1.
Roasting temperature high
2.
Oven moisture low.
1.
Reduce oven temperature.
2.
Put water in shallow pan
on
oven
bottom.
W
HOW TO CLEAN THE INTERIOR OF YOUR
OVEN
Cool the Oven to Clean
Always allow oven to cool prior to cleaning.
To speed up the cooling, a Cool Down Fan
Switch is featured on the oven. In the Cool
Down position only, the blower will operate
when the doors are open. If the oven is still
hot make sure the fan is turned on with the
doors only slightly ajar to minimize the ex-
posure of the operator to the current of hot
air.
2.
Do Not Allow Large Accumulations
Keep the inside of the oven and racks wiped
clean. If food
articles
or carbon accumulate
so doors cannot be tightly closed, heat is
wasted and the oven will not operate properly.
Poorly closed doors permit a constant escape
of steam and vapor around the door. 'This
causes a condensatioin which deteriorates
the finish around the oven front and door
lining.
foods and grease which resist simple soap-
water cleaning, an abrasive cleaner such as
Bon Ami or Ajax, mixed into a paste, may be
employed. Apply with stainless steel wool or
sponge, always rubbing with the "grain".
This treatment is equally effective for "heat
tint" (slightly darkened areas caused by ox-
idation). Again, remember to rub in the direc-
tion of the polish lines. Rinse with clear wa-
ter, and dry with a soft cloth.
6.
The Recycler Tube
This tube should never be blocked. It should
be kept clean at all times for proper opera-
tion of the oven.
7.
Odors In The Oven
Low temperature cooking mayVresult in lin-
gering odors. They can be eliminated by set-
ting the thermostat at 500°F and the load
control at HI, and running the oven for half
an hour.
3.
The Porcelain Liner Panels
H
HOW TO CLEAN THE EXTERIOR OF YOUR
Clean often when the oven in cold with mild
OVEN
detergent or soa and water. This will prevent
food and dirt
P
rom "baking on" and will
frequently be all the cleaning that is nec-
essary. Where soil resists soap-water clean-
ing, use a wooden tool to loosen splllage
from the cold oven. Follow with a non-etching
cleaner which Is specifically recommended
for procelaln enamel. Use clear water to rlnse;
d wlth a soft clean cloth. DO NOT USE
S~EEL
WOOL. WIRE BRUSHES and CAUSTIC
SOLUTIONS such as lye, soda ash, or am-
monla.
4.
The Llner Itself
The
porcelain
liner side panels are removable
and should be removed periodically to check
for build-ups
-
salt, batter, etc., For proper
air circulation and heat transfer, keep the
area around the heat exchange tubes clean.
5.
The Stainless Steel Door Liner
Soap or detergent and water will usually take
care of routine cleaning. Drying is accom-
plished with a soft clean cloth. For burnt-on-
Washln!
Wash al exterior surfaces at least once daily.
Use a cloth with warm water and a mild soap
or detergent. Where surfaces have been pol-
ished, use a cloth lightly
-
hard rubbing will
remove pollsh. Follow with a clear rlnse, then
dry. This simple beauty treatment not only
keeps your equlpment dlrt-free and sparkling,
but virtually ellminates the danger of grease
accumulation
-
which may form a hard-to-,
remove stain If left on too long.
Permalucent Flnlsh
-
Exterior Slde Panels
If rease has accumulated on the PERMA-
LU
8
ENT flnlsh, remove It with any silicon-
base polish, follow dlrectlons on the con-
tainer. NEVER use a scouring pad-type
cleaner on the PERMALUCENT finish. If the
surface should be accidentally marred, it can
be quickly and easily restored to its original
beauty with a "PERMALUCENT Touch-Up-Kit",
available through your Hobart Chicago
Heights Servicer. Full instructions are in
each kit.
3.
Cleaning The Stainless Steel
To keep the stainless steel front bright and
gleaming at all times, just clean it regularly
with a damp cloth and polish with a soft, dry
cloth. To remove discolorations which may
have formed when regular cleanlng was ne-
glected, use any detergent or plain soap and
water. For particular1 stubborn discolorations,
a self-soaping scour
Y
ng pad may be used.
CAUTION: ALWAYS RUB WITH THE "GRAIN"
IN A HORIZONTAL DIRECTION.
4.
Plastlc Control Knobrr
Waah, d and pollsh with a soft cloth. Avoid
uslngl grl
7
ty soepsl or harah cleaners.
I
REPLACING
LAMPS
1.
Ctr@~k
to
aneure
that the oven Is cool.
2.
WARNING turn off electrlc aupply.
R~rnava
all rack5 by pulling forward, lifting
up
and
out.
4,
ffcllm~v@
screws from the llght window bezel.
5.
Part1
out the bezel and wlndow.
b
6,
Rtaylace the burnt-out bulb,
7,
Replace the hardware by reversing the dls-
rrmombly procedure.
As
continued
product Improvement Is a pollcy of Hobart, speclflcatlons may
be
changed without notlce.
HOBART CORPORA'I'ION
14th &Arnold Streets Chlcago Helghts, IL 60411
PRINTED
IN
U.S.A.
/
