Duke 59 Series User manual

Installation and
Operation Manual
P/N: 155131
REV AH 09/07/2022
5/9 ELECTRIC HALF-SIZE
CONVECTION OVEN
This manual is Copyright © 2022 Duke Manufacturing Co. All rights reserved.
Reproduction without written permission is prohibited. Duke is a registered
trademark of the Duke Manufacturing Co.
CAUTION: Please read this manual completely before attempting
to install, operate or service this equipment
WARNING for CA residents: go to www.dukemfg.com/prop65 for prop 65 warning

Installation and Operation of 5/9 Electric Convection Oven
2
TABLE OF CONTENTS
IMPORTANT SAFETY INSTRUCTIONS ........................................................................................................................ 34
INSTALLATION INSTRUCTIONS .......................................................................................................................................... 5
A. QUALIFIED PERSONNEL......................................................................................................................................... 5
B. DELIVERY AND INSPECTION................................................................................................................................. 5
C. LOCATION OF THE OVEN....................................................................................................................................... 5
D. ELECTRICAL CONNECTIONS................................................................................................................................ 6
E. OVEN ASSEMBLY ....................................................................................................................................................... 7
F. ADJUSTMENTS ASSOCIATED WITH INSTALLATION..................................................................................... 8
G. FLUE GUARD............................................................................................................................................................... 8
H. DOUBLE STACK OVENS.......................................................................................................................................... 8
OPERATING INSTRUCTIONS................................................................................................................................................ 9
THE 5/9 SERIES OF CONVECTION OVENS ............................................................................................................ 9
A. OVEN CONTROLS ...................................................................................................................................................10
B. GENERAL GUIDELINES FOR OPERATION..........................................................................................................14
C. Suggested Times & Temperatures.....................................................................................................................15
D. COOK & HOLD/ROAST & HOLD RECOMMENDED TIME & TEMPERATURE ...........................................17
E. General Guidelines for Cook & Hold - Roast & Hold ....................................................................................17
MAINTENANCE INSTRUCTIONS.......................................................................................................................................18
A. ADJUSTMENTS ........................................................................................................................................................18
B. DOOR SWITCH ADJUSTMENT............................................................................................................................18
C. THERMOSTAT CALIBRATION...............................................................................................................................19
D. CLEANING OF THE OVENS ..................................................................................................................................20

3
Installation and Operation of 5/9 Electric Convection Oven
Throughout this manual, you will nd the following safety words and symbols that signify
important safety risks with regards to operating or maintaining the equipment.
Indicates a hazardous situation which, if not avoided, could
result in death or serious injury.
CAUTION
Indicates a hazardous situation which, if not avoided, could
result in minor or moderate injury.
CAUTION
Indicates Important Information
Indicates electrical shock hazard which, if not avoided, could
result in death or serious injury and/or equipment damage.
Indicates hot surface which, if not avoided, could result in
minor or moderate injury.
IMPORTANT SAFETY INSTRUCTIONS

Installation and Operation of 5/9 Electric Convection Oven
4
In addition to the warnings and cautions in this manual, use the following guidelines for
safe operation of the unit.
• Read all instructions before using equipment.
• For your safety, the equipment is furnished with a properly grounded cord connector. Do
not attempt to remove or disconnect the grounded connector.
• Install or locate the equipment only for its intended use as described in this manual.
• Do not use corrosive chemicals on this equipment.
• Do not operate this equipment if it has a damaged cord or plug, if it is not working
properly, or if it has been damaged or dropped.
• This equipment should be serviced by qualied personnel only. Contact the nearest
Duke authorized service facility for adjustment or repair.
• Do not block or cover any openings on the unit.
• Do not immerse cord or plug in water.
• Keep cord away from heated surfaces.
• Do not allow cord to hang over edge of table or counter.
The following warnings and cautions appear throughout this manual and should be
carefully observed.
• Turn the unit o, disconnect the power source and allow unit to cool down before
performing any service or maintenance on the unit.
• The procedures in this manual may include the use of chemical products. You must read
the Material Safety Data Sheets before using any of these products.
• The unit should be grounded according to local electrical codes to prevent the
possibility of electrical shock. It requires a grounded receptacle with dedicated electrical
lines, protected by fuses or circuit breaker of the proper rating, in accordance with all
applicable regulations.
• Disposal of the unit must be in accordance with local environmental codes and/or any
other applicable codes.
• This appliance is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge, unless
they have been given supervision or instruction concerning use of the appliance
by a person responsible for their safety.
IMPORTANT SAFETY INSTRUCTIONS

5
Installation and Operation of 5/9 Electric Convection Oven
INSTALLATION INSTRUCTIONS
A. QUALIFIED PERSONNEL
These installation instructions are for the use of
qualied installation and service personnel only.
Installation or service by other than qualied
personnel may result in damage to the oven and/or
injury to the operator.
Qualied installation personnel are those individuals,
rms, companies or corporations which either in
person or through an agent is engaged in and
responsible for:
• The installation of electrical wiring from the
electric meter, main control box or service
outlet to the electrical appliance. Qualied
installation personnel must be familiar with all
precautions required and have complied with
all requirements of state and local authorities
having jurisdiction. See: National Electrical Code,
ANSI/NFPA70.
B. DELIVERY AND INSPECTION
Duke Manufacturing Co. does everything within
its power to insure you received your oven in
good condition. They are strapped down on heavy
wooden skids and surrounded by heavy “tri-wall”
cartons to prevent shipping damage. They have all
been carefully inspected before they were packaged
and consigned to the carrier.
Upon delivery of your Duke oven:
• Look over the shipping container, carefully noting
any exterior damage on the delivery receipt, which
must also be signed by the driver/ delivery person.
• Un-crateand checkforanydamage,whichwas not
evident on the outside of the shipping container.
This is called concealed damage. The carrier must
be notied within fteen (15) days of the delivery
of the oven and the carton, skid and all packaging
materials must be retained for inspection.
Duke Manufacturing Co. cannot assume liability for loss
or damage suered in transit. The carrier assumes full
responsibilityfordeliveryin goodorderwhentheshipment
was accepted. However, we are prepared to assist you in
ling your claim.
C. LOCATION OF THE OVEN
Proper planning and placement of the oven will
give you the best results in terms of long-term user
convenience and satisfactory performance. We urge
you to give adequate thought in the placement of
your oven prior to its arrival.
• The oven should be placed in an area that is free
from drafts and accessible for proper operation
and servicing.
• The area around the oven must be kept clear
of combustible materials. Refer to the Oven
Placement Clearances Chart before installing the
oven.
OVEN PLACEMENT CLEARANCES CHART
COMBUSTIBLE NON-COMBUSTIBLE
Right Side 1" 0"
Left Side 1" 0"
Rear 3" 3"
Floor 8" 8"
It is also important not to obstruct the natural ow of
ventilation air if the oven is to operate properly. This oven
should not be installed on a curb base or sealed to the wall.
Either condition can restrict the ow of air to or prevent
proper ventilation of the blower motor. The blower motor
has a thermal protection device, which will trip, because of
excessive ambient temperatures at the back of the oven.
This condition should be corrected immediately to avoid
damaging the oven permanently.
The ue located near the top at the rear of the
oven must not be obstructed. Proper ventilation is
important to avoid high temperatures at the rear of
the oven. High temperatures can cause premature
blower motor failure.
Before making any connections to the oven, check the
specicationplatetobesuretheovenspecicationsconcur
with the voltage and phase to be supplied to the oven.
The specication plate is located behind the lower front
panel. To access the specication plate, loosen the four
screws below the doors, and pull the panel outward.
The specication plate bearing the oven’s serial number is
attached to the underside of the upper ledge above the
control panel.

Installation and Operation of 5/9 Electric Convection Oven
6
D. ELECTRICAL CONNECTIONS
The oven is supplied for connection to a 208 or 240 volt
grounded circuit. The electric motor, indicator lights and
control circuits are connected internally and require no
secondary power supply.
Before making any connections to these units, check
the specication plate to assure that the voltage
and phase of the oven is compatible with the
electrical supply. When installing, all ovens must be
electrically grounded in accordance with local codes
or in the absence of local codes, with the National
Electrical Code, ANSI/NFPA 70 (in Canada – CSA Std.
C22.1). Wiring diagrams are located in the control
compartment area. Standard wiring schematics are
also included at the back of this manual.
INSTALLATION INSTRUCTIONS  continued
SPECIFICATIONS
TOTAL KW VOLTAGE AMPS1PHASE AMPS3PHASE
8.0 KW 208 41 24
8.0 KW 240 36 21
POWER SUPPLY CONNECTION
L
1
L
2
L
3
153213
Plug,
Ground
GROUND WIRES
SOURCE
WIRES
120001
Block, Terminal 4 Pole
L1 & L2 (1PHASE)
L1, L2 & L3 (3PHASE)
The proper method of connecting the power source
to the terminal block is shown below.
Note to Electrical Inspector:
Inspection of electrical connection
should be accomplished by the
removal of the Control Panel. This is done by
loosening the three screws located at the bottom
of the door opening and remove lower trim piece.
Then remove the screw at the top of the control
panel and then the control panel will hinge forward.
222790
Contactor, 240V 50/60Hz

7
Installation and Operation of 5/9 Electric Convection Oven
E. OVEN ASSEMBLY
Before assembling and installing the oven, please
check to make sure that all necessary parts are
present. In addition to the oven itself, there will also
be four legs, four feet or four casters, the vent guard,
(for double sections: retaining clips & vent riser) and
miscellaneous hardware. Please check the interior of
all oven sections for the parts needed to assemble
and install the oven(s).
Leg Attachment
1. Once the oven has been removed from the carton,
lay it on its left side (the side without the controls).
This will require 2 people.
Failure to use 2 people could result in
personnal harm and damage to unit.
2. Hold the leg and align with the matching
holes in base and leg ange. Carefully start
the 5/16X18 bolts, (avoid cross-threading), by
turning clockwise and tighten to the nearest
full turn. A total of (8) 15/16-18 X 3/4 bolts, at
washers and lock washers are required to secure
all legs.
Note: Legs may have casters or bullet feet.
Caster Installation
• Casters are available as an option for both the
single and double oven sections.
• The installation of casters requires the removal of
the adjustable feet from the legs. This is done by
placingthe bitofalargescrewdriveragainstthe lip
ofthe footandrapping thescrewdrivertodrivethe
foot out of the leg. The caster is then inserted fully
into the opening where the foot came out and the
locking nut tightened to expand the compression
sleeve of the caster.
NOTE: The casters with locking brakes
are best mounted on the front side of
the oven for easier access.
NOTE: If you plan to use casters, a xed
restraint of the proper length must
be incorporated to secure the oven to
a non-movable surface to eliminate strain on the
power cord. If the oven is removed from its normal
position, the restraint must then be reattached when
returned.
INSTALLATION INSTRUCTIONS  continued
3. If needed install the storage shelves between the
four (4) legs and secure with the four self tapping
bolts provided.
Bottom of Oven
Washer
Lock
Washer
Bolt
Level the oven by turning the adjustable feet in or
out as needed.
Double Sections
• Secure the short legs to the bottom of the lower
section as described in previous section.
• Casters are installed by the method described for
single section ovens in the previous section.
• Place the oven in the upright position and mount
the top oven and secure to lower oven as shown
on page 8.
• Install ue guard (if required) as shown on page 8.

Installation and Operation of 5/9 Electric Convection Oven
8
F. ADJUSTMENTS ASSOCIATED WITH
INSTALLATION
Each oven section and all its component parts have
been tested thoroughly and inspected before the
oven was shipped from the factory. However, it is
sometimes necessary to further test or adjust the
oven once it has been installed. Such adjustments
are the responsibility of the Dealer or Installer. These
types of adjustments are not considered defects,
rather a normal and routine part of the proper
installation of the equipment.
These adjustments include but are not limited to:
• Adjustments and recalibration of the thermostat
• Adjustment to the doors.
• Leveling.
• Tightening of fasteners.
Noinstallationshouldbeconsidered
complete without proper inspection and, if
necessary, any adjustments by qualied service
or installation personnel.
INSTALLATION INSTRUCTIONS  continued
G. FLUE GUARD INSTALLATION
SIDE MOUNTING SCREWS
P/N 600100
FLUE GUARD KIT
FLUE VENT
1.) Partially back-out the two side mounting screws of
the ue vent.
2.) Slide the keyhole slots of the ue guard over the
partially backed-out screws and then down.
3.) Tighten the two screws.
H. SECURING DOUBLE STACKED OVENS
1.) On rear of the top oven remove two existing screws
that are located at the lower right hand corner.
2.) On rear of bottom oven remove two existing screws
that are located at the upper right hand corner.
3.) Install stacking bracket using the existing screws
as shown in gure.
4.) Repeat steps to install 2nd stacking bracket on
left hand side.

9
Installation and Operation of 5/9 Electric Convection Oven
OPERATION INSTRUCTIONS
The information in this section is intended for the
use of qualied operating personnel. Qualied
Operating Personnel are those individuals who
have carefully read the information contained in
this manual, are familiar with the function of the
oven and/or have had experience with operating
the equipment described. We recommend following
these instructions to insure optimum performance,
long life and trouble-free service from your oven.
THE 5/9 ELECTRIC CONVECTION OVENS
Convection cooking has been around from the
1960s. Its advantages are well known. It diers from
conventional cooking by the movement of heated
air within the cooking cavity by means of a fan.
This moving, heated air helps to strip the cool air
from around the product being cooked, allowing
the heat to penetrate more rapidly. The results are
that your product is cooked quicker and at a lower
temperature with the comparable product quality
found in conventional ovens.
Please take the time to carefully read the operating
instructions. They are important in the successful
use of your oven.

Installation and Operation of 5/9 Electric Convection Oven
10
"V" CONTROLLER
Electro-Mechanical
1. The Power Switch - Controls power to ON or Cool
Down Function.
2. The Indicator Light - When lit indicates burners
are operating. When the light goes out, the oven
has reached its cooking temperature.
3. The Cooking Thermostat - Controls the oven
temperature.
4. The Cooking Timer - Sounds an electric buzzer
on expiration of operator set time as a reminder
to remove product at end of cooking cycle.
NOTE: To set times of less than 25
minutes, turn timer knob past 25
minutes and then back to the desired
time.
5. TheFuseHolders-Containcircuitprotectingfuses.
6. The Fan Speed Switch (Optional) - Sets fan speed
to high or low.
1
5
6
4
3
2
OPERATION INSTRUCTIONS  continued
A. OVEN CONTROLS

11
Installation and Operation of 5/9 Electric Convection Oven
“V” Controller Operating Instructions
Timer Resolution
The Timer displays time from 0 to 60 minutes, in one-minute increments.
Temperature Scale
The Temperature Control displays the temperature in °F. The temperature range is from 150°F - 500°F, in 25°F
increments.
Cool Down
This feature enables the oven to be cooled rapidly by allowing the fan to operate with the burners turned o.
To activate, turn the Power Switch to the COOL position and open the oven door. When the door is opened
enough to disengage the door switch, the fan will turn on. Closing the door will turn the fan o.
Fan Speed Switch
The fan speed can be set to high or low speed by placing the FAN HI/LOW button to the desired setting.
Cooking
A cooking cycle can be initiated as follows:
• Turn the Power Switch to COOK position.
• Set the Cooking Temperature by turning the TEMPERATURE dial to the desired temperature. The OVEN
READY indicator light will turn on.
• When the OVEN READY indicator light turns o, place the product to be cooked in the oven.
• Set the cooking Time by turning the COOK TIMER dial to the desired time.
NOTE: To set times of less than 25 minutes, turn timer knob past 25 minutes and then back
to the desired time.
During the Cook Cycle, the OVEN READY Indicator light will cycle on and o with the
heating elements.
• When the COOK TIMER reaches “zero”, the alarm will sound.
• To cancel the alarm, turn the COOK TIMER dial to the OFF position.
OPERATION INSTRUCTIONS  continued

Installation and Operation of 5/9 Electric Convection Oven
12
“XX” CONTROLLER
Oven Controls – Solid State Digital
1. The Power Switch – Controls power to Cook or
Cool Down functions.
2. TheIndicatorLight–Whenlitindicatesburnersor
elements are operating. When the light goes out,
the oven has reached the desired temperature.
3. TheTimeDigitalDisplay–Displaystimeremaining
in the chosen cycle.
4. The Time Adjustment Buttons – Sets/Adjusts
countdown timer for cook cycle.
5. The Temperature Adjustment Buttons – Sets/
Adjusts cooking temperature.
6. The Temperature Digital Display – Displays the
temperature inside the oven
7. ThePulseFanButton–Enables/DisablesthePulse
Fan Cycle.
8. The Start/Stop Button – Starts/Stops the cooking
cycle.
9. The Hold Button – Enable/Disables the Hold
Function.
10. The Fan Speed Switch (Optional) – Sets fan speed
to high or low.
11. The Fuse Holders – Contains circuit Protecting
fuses.
1
3
4
6
9
8
7
10
5
2
11
OPERATION INSTRUCTIONS  continued

13
Installation and Operation of 5/9 Electric Convection Oven
“XX” CONTROLLER PROGRAMMING & OPERATING INSTRUCTIONS
Models with the XX controller enable the oven to cook food at a specied temperature for a specied time period,
than enter an optional hold mode. The hold mode holds food at a specied temperature for a specied period of time.
When the power switch is in the ON position the oven will be in one of two modes:
• Cook Mode: In this mode the oven operates at a specied temperature and the fan runs continuously, unless the cycle
option is selected. In cycle mode the fan runs for 30 seconds and is o for 30 seconds. This cycle continues during the
specied cook time.
• Hold Mode: In this mode the oven operates at a specied hold temperature; however the fan only runs when the
burners are on. If the fan mode switch is in the COOL position the fan will run continuously in the Hold mode.
To Program Cook Mode do the following:
1. Turn the power switch ON. The power switch is located at the top of the Control Panel.
2. Set the desired cook temperature (150° to 500°F). Use the arrow keys located next to the temperature display. Up
raises the temperature, down lowers the temperature.
3. Set the Fan Mode Switch to the Cook position. In the Cook position the fan will not run when the doors are open. If
the Fan Mode Switch is set in the COOL position the fan WILL run when the doors are open.
4. If pulse fan cycling is desired press the FAN button. In this mode the fan runs for 30 seconds and is o for 30
seconds. The fan indicator light will blink when the fan is in cycle mode. It stays on steady when the fan is in
continuous run mode.
5. Select the correct fan speed for the item being cooked. The Fan Speed switch has two speeds, HI, or LOW.
6. Set the desired cook time by using the up and down arrows next to the cook time display. Up increases time, down
decreases time.
7. If the Hold Mode is going to be used for the product being cooked, press the HOLD button. The temperature
display now displays the Hold temperature. Use the up and down arrows to set the desired holding temperature.
8. Wait until the temperature display stops ashing, when it stops ashing the oven has reached the set temperature.
The oven also beeps once to alert the user that it is ready.
9. Place product to be cooked into the oven and press the START/STOP button. The time display begins counting
down the remaining cook time. If the oven doors are opened during the cook cycle, the timer will pause, the fan
will shut o and the burners will shut o. Cook cycle will resume when the doors are closed.
For ovens equipped with an interior light, the light may be turned on by pressing and holding the LIGHTS button
at the bottom of the Control Panel. The cook time, oven temperature and fan cycle
mode can be changed during the cook cycle as needed. To cancel a cook cycle, press the START/STOP button.
10. If the HOLD mode is NOT enabled the oven begins beeping and the display will ash “00” indicating the cook cycle
is complete. Press the START/STOP button to silence the alarm and immediately remove the product from the
oven. If the oven doors are shut the oven will maintain the set cook temperature even though the timer has rune
out. To cool down the product, open the doors, with the Fan Mode to COOL and change the FAN SPEED to HI.
If the HOLD mode IS enabled the oven will beep three times when the cool time has completed. The timer will
begin an upward count, indicating how long the product has been holding. The temperature display now displays
the holding temperature. The oven will remain in HOLD mode until the START/STOP button is pressed. Pressing
the START/STOP button returns the oven to the COOK mode.
11. When cooking is completed press the Power ON/OFF button to turn the oven o.
OPERATION INSTRUCTIONS  continued

Installation and Operation of 5/9 Electric Convection Oven
14
B. GENERAL GUIDELINES FOR OPERATION
These guidelines are to assist you in obtaining the best performance from your oven:
• Always pre-heat your oven before cooking by placing the temperature setting at the desired temperature.
The oven is pre-heated when the Indicator Light goes out.
• Always use a lower temperature setting than that recommended for a standard conventional oven or range
oven.Thegeneralruleofthumbistosubtract 50-100°Ffromthestandardovenrecipe.Some experimentation
on your part may be necessary to achieve the optimum results with your food products.
NOTE: Cooking at higher temperatures will not reduce your cooking time! It will produce unsatisfactory
baking and roasting results.
• You should begin checking the doneness of your food product in about half the time recommended for
the same recipe cooked in a standard oven. There is a Suggested Time and Temperature Chart on the next
page, which can serve as a guide. Keep in mind that your times may vary depending on the amount of
product being cooked in your oven.The best results are always achieved when a systematic record of times
and temperatures is kept for reference.
• The oven will hold up to thirteen 18" x 26" (457mm x 660mm) sheet pans. Your product and pan height will
determine how many racks can be loaded.
NOTE: Do not place an empty sheet pan or aluminum foil on the bottom of the oven. This will disrupt the
airow and cause uneven cooking results.
• To minimize the shrinkage of roasted meats, place the meat directly on the racks and place a sheet pan one
half full of water in the bottom rack position. The water will keep the oven compartment more humid and
the meat juices will evaporate less.
• Maintain equal loads when cooking more than one pan of product at a time. You may wish to weigh the
product to assure that the pan loads are equal. Smaller loads in one pan will cook at a dierent rate than
larger ones in another.
• You may wish to experiment with leaving the oven OFF after pre-heating the oven and loading when
baking light products such as light cake batter or custard so the product will have time to set. Normally,
7-10 minutes with the oven OFF, then nishing with the oven ON, will keep the product from rippling or
being pushed by the fan.
• Whenstartingowithfrozenproduct,youmaywishtopre-heatyourovenupto100°Fabovethetemperature
you are going to cook. Load the product and reset the temperature for the normal time.
• For longer bulb life, do not leave the oven lights on when not viewing the product.
OPERATION INSTRUCTIONS  continued

15
Installation and Operation of 5/9 Electric Convection Oven
C. SUGGESTED TIMES & TEMPERATURES
PRODUCT °F °C COOK TIME RACKS TEMP TIME
BEEF HAMBURGER PATTIES (3.3 OZ) 400 205 8 – 10 MIN 13
MEAT LOAF 325 165 40 -45 MINE 4
STEAMSHIP ROUND (80 LBS QUART) 275 135 2 ¾ HOURS 2
ROLLED BEEF ROAST (12 – 15 LBS) 275 135 2 ½ HOURS 4
STANDING RIB ROAST (20 LBS RARE) 235 115 2 ¾ HOURS 2
SHELL STEAKS (10 OZ) 450 230 7 – 8 MIN. 6
POT PIES 400 205 30 – 35 MIN. 6
STUFFED PEPPERS 350 175 15 – 20 MIN. 4
LASAGNA 260 175 90 MIN 4
HOT DOGS 325 165 10 – 15 MIN 6
PORK BAKED STUFFED PORK CHOPS 375 190 25 – 30 MIN 6
BACON 400 205 5 – 7 MIN 13
VEAL BONED VEAL ROAST (15 LBS) 300 150 3 HRS 10 MIN 3
LAMB LAMB CHOPS 400 205 7 – 8 MIN 6
POULTRY CHICKEN BREASTS AND THIGHS 350 175 40 MIN 6
CHICKEN BACKS AND WINGS 350 175 35 MIN 6
CHICKEN QUARTERED 350 175 30 MIN 6
TURKEY ROLL (18 LBS) 310 155 30 – 35 MIN 6
FISH FISH STICKS 335 170 16 – 18 MIN 13
SEAFOOD COD, HALIBUT (FROZEN) 350 175 20 MIN 6
SHRIMP, BAKED STUFFED 400 205 6– 7 MIN 6
LOBSTER, BAKED STUFFED 400 205 10 MIN 4
LOBSTER TAILS (FROZEN) 425 220 9 MIN 6
CHEESE MACARONI & CHEESE CASSEROLE 350 175 30 MIN 6
GRILLED CHEESE SANDWICHES 400 205 8 MIN 13
POTATOES BAKED POTATOES 400 205 50 MIN 6
SLICED OR DICED POTATOES 325 165 10 MIN 6
FRENCH FRIES (FROZEN) TIMES AND TEMPS WILL VARY AS TO CUT.
PIES FROZEN BERRY PIES (22 TO 36 OZ EA) 325 165 35 MIN 6
FROZEN FRUIT PIES (24 TO 46 OZ EA) 325 165 45 – 50 MIN 6
FRESH APPLE PIE (20 TO 36 OZ EA) 350 175 25 – 30 MIN 6
PUMPKIN PIE 300 150 30 – 50 MIN 6
FRUIT CRISP 300 150 25 MIN 6
FRUIT COBBLER 300 150 30 MIN 6
APPLE TURNOVERS 350 175 15 MIN 6
BREADS BREAD (32 – 1 LB LOAVES) 325 165 30 MIN 4
NORTHERN CORN BREAD 325 165 25 MIN 6
SOUTHERN CORN BREAD 375 190 15 – 20 MIN 6
HAMBURGER ROLLS 275 125 15 MIN 6
YEAST ROLLS 300 150 25 MIN 6
BISCUITS 400 205 6MIN 6
ROLLS, BROWN & SERVE 350 175 15 MIN 6
CAKES SHEET CAKE (5 LBS BATTER PER PAN) 325 165 16 – 18 MIN 6
COOKIES CHOCOLATE CAKE 325 165 29 MIN 6
BROWNIES 325 165 15 MIN 6
DANISH PASTRY 325 165 12 MIN 6
CINNAMON BUNS 325 165 20 MIN 6
SUGAR COOKIES 275 125 15 MIN 13
CREAM PUFFS 325 165 20 – 25 MIN 6
CHOCOLATE CHIP COOKIES 325 165 10 MIN 13
PEANUT BUTTER COOKIES 300 150 10 MIN 13
NOTE: Your times and temperatures may vary from those shown on this chart. Your results
depend on weight per pan, temperature of the product before loading, the recipe, type
of pan, and calibration of the thermostat. If your recipes vary from these, write in your
proven times and temperatures for your future use.
OPERATION INSTRUCTIONS  continued

Installation and Operation of 5/9 Electric Convection Oven
16
OPERATION INSTRUCTIONS  continued
D. COOK & HOLD/ROAST & HOLD RECOMMENDED TIME & TEMPERATURE
PRODUCT QTY COOK
TEMP HOLD TEMP COOK TIME HOLD TIME MINIMUM TOTAL TIME
PRIME RIB 1 3 HRS 1 HR 4 HR
BONE IN 200°F 140°F
CAP OFF 3 3-1/4 HRS 1-1/2 HRS 4-3/4 HRS
14 – 18 LBS 93°C 60°C
(6.4 – 8.1 KG) 63-1/2 HRS 2 HRS 5-1/2 HRS
PRIME RIB 1 3-1/2 HRS 1 HR 4-1/2 HRS
BONE IN 200°F 140°F
CAP ON 3 4 HRS 1-1/2 HRS 5-1/2 HRS
18 – 22 LBS 93°C 60°C
(8.1 – 10 KG) 64-1/2 HRS 2 HRS 6-1/2 HRS
TOP OR 1 3-1/2 HRS 1 HR 4-1/2 HRS
BOTTOM 200°F 140°F
ROUNDS 3 4 HRS 1-1/2 HRS 5-1/2 HRS
10 – 12 LBS 93°C 60°C
(4.5 – 5.4 KG) 64-1/2 HRS 2 HRS 6-1/2 HRS
PORK ROAST 1 4 HRS 1 HR 5 HR
OR HAM 250°F 170°F
CAP OFF 3 4-1/4 HRS 1-1/2 HRS 5-3/4 HRS
10 – 12 LBS 121°C 76°C
(4.5 – 5.4 KG) 64-1/2 HRS 2 HRS 6-1/2 HRS
TURKEY 1 250°F 170°F 3-3/4 HRS 1 HR 4-3/4 HR
20 - 22 LBS
(6.4 – 8.1 KG) 2 121°C 76°C 4 HRS 1-1/2 HRS 5-1/2 HRS
LEG OF LAMB 2 2-1/2 HRS 1 HR 3-1/2 HR
BONE IN 225°F 160°F
4 2-3/4 HRS 1-1/2 HRS 4-1/4 HRS
8 - 10 LBS 107°C 71°C
63 HRS 2 HRS 5 HRS

17
Installation and Operation of 5/9 Electric Convection Oven
COOK & HOLD - ROAST & HOLD
Control Options with COOK & HOLD - ROAST & HOLD feature include conveniences not found in standard
control ovens. This feature is particularly valuable when roasting meats. By using the slower speed “Roast - Lo
Fan” for the primary cooking cycle and setting a lower temperature (140°F or higher is recommended) for the
hold cycle, your meats can be cooked and then held for up to 16 hours. The lower temperatures used and the
slower fan speeds reduce shrinkage, thus increasing yields. Also, meats roasted in this manner over longer
periods tend to be more tender and juicy.
An added benet of using your 5/9 to Roast & Hold is lower energy costs.
COOK & HOLD - ROAST & HOLD cooking is a three step process.
• COOK or ROAST - This step is controlled by the count down timer and the temperature controller. Meat is
roasted at a lower temperature for a longer period of time. Meats are generally cooked until about 2/3 done
in this cycle. At the end of the roasting cycle, the controls automatically shift to the “HOLD” mode.
• STORED HEAT COOKING - This is a natural change in temperature and is not a controlled function; i.e., there
are no times or temperatures to set. It is a portion of the “HOLD” cycle as far as timing. in this step the oven
temperature slowlydrops down tothe“HOLD”temperaturesettingThis stepmay take1 -2 hours.It is important
that meats being cooked by this method be left in the“HOLD”cycle for at least two hours as they continue to
cook.
• HOLD-Oncethemeatreachesthe holdingtemperature,itcan behelduptosixteenhourspriortoserving.The
blower at low speed will cycle on and o to maintain the“HOLD”temperature you set into the temperature
controller.
NOTE: The “COOK - HI-FAN” cycle can be substituted for the“ROAST-LO-FAN” cycle with the
only change being the velocity of the fan being higher.
E. GENERAL GUIDELINES FOR COOK & HOLD  ROAST & HOLD
• Always allow the meat to remain in the "HOLD" cycle for a minimum of two hours. This will assure that the
stored heat of the“COOK - ROAST” cycle has brought it to the desired degree of doneness.
• Always thaw meats in a refrigerator and temper the meat 30-45 minutes at room temperature before
cooking. Cooking frozen food products is not recommended, as it will increase the "COOK -ROAST" cycle
and increase shrinkage.
• Aged meat cooks more rapidly and this should be taken into consideration when establishing cooking
times
OPERATION INSTRUCTIONS  continued

Installation and Operation of 5/9 Electric Convection Oven
18
These maintenance instructions are for the use of qualied service personnel only. Service by other than
qualied personnel may result in damage to the oven and/or injury to the operator.
Qualied service personnel are those individuals, rms, companies or corporations which either in person
or through an agent are engaged in and responsible for repair or servicing of commercial food preparation
equipment, who are experienced in such work, familiar with all precautions required, and have complied with
all requirements of state and local authorities having jurisdiction.
Ifyoushouldrequireassistanceinthe selection ofa qualiedserviceagency,pleasecontactDuke Manufacturing
Co.’s Service Department at 800-735-3853.
MAINTENANCE INSTRUCTIONS
A. ADJUSTMENTS
Quite often malfunctions, which are attributed to defects, may be repaired by adjusting certain parts rather
than replacing them.
Set
Screw
Cam Door
Switch
Door
B. DOOR SWITCH ADJUSTMENT
You may also wish to adjust the door switch. The door switch is located behind the combustion compartment
cover, on the right side. The door switch is activated by a cam, which is mounted to the door’s hinge pin with
a setscrew.
1. Open the door fully.
2. Remove the lower cover by loosening the three
screws located inside the door opening.
3. Position the door so it is nearly closed but not
latched.
4. To adjust the cam loosen the setscrew and rotate
the cam until you hear the switch click.
5. Tighten the setscrew in the cam. Test the door to
make certain the switch will make contact with
the doors closed.
6. Torque setscrew to 60 in-lbs.
7. Replace the cover.
The door switch is located in a heated zone. Care
should be taken to avoid burns.

19
Installation and Operation of 5/9 Electric Convection Oven
C. THERMOSTAT CALIBRATION
Electro-Mechanical Controls Only (“Q” &“V”). Not applicable to Ovens with Solid State Controls.
In many convection ovens thermostats have been the cause of more operating problems than any other component
part. Thermostats, being mechanical devices, do sometimes fail, in which case only replacing the part will correct
the problem. However, the great majority of thermostat related problems could be attributed to their being out of
adjustment (calibration). A thermostat that is out of calibration may cause unsatisfactory cooking results such as
uneven baking, prolonged cooking times, etc. If you are experiencing uneven cooking, it may be a result of excessive
cooking temperatures. Refer to the cooking chart provided in Operating Instructions Section C.
To Check Calibration:
• Turn the oven on by turning the Power Switch to the ON position.
• Open the doors and place a thermocouple in the center of the middle oven rack. A reliable mercury-type
thermometer can be substituted if a pyrometer is not available.
• Turn the thermostat dial to 350°F (177°C). Allow the oven to preheat 1/2 hour.
• When the indicator light goes out, the thermostat has been satised. Check the pyrometer or thermometer
to determine the internal oven temperature.
• If the reading on the pyrometer (or thermometer) is less than 10°F dierent from the setting of the thermostat,
no adjustment is needed. If this reading is more than 10°F, proceed with calibration procedure.
To Calibrate the Ovens
• Remove the thermostat knob by loosening the setscrew and pull the knob forward. Take care not to rotate
the thermostat stem, which will change the setting.
• With a very small screwdriver, turn the screw located in the bottom of the hollow of the stem clockwise
to lower the temperature or counterclockwise to raise the temperature. DO NOT allow the stem of the
thermostat to rotate as you turn the screw.
• Open the door and turn the POWER SWITCH to the COOL DOWN position. This will allow the oven fan to come
on without the burners and cool o the oven. Allow the oven to cool to about 250°F (120°C).
• Return the POWER SWITCH to the ON position and repeat the previous steps until the oven thermostat and
the pyrometer (thermometer) reading agree.
• Replace the knob and tighten the setscrews.
NOTE: Maximum turn of screw“A” is
1-1/2 turns – clockwise or counter-
clockwise.
This thermostat is a direct-acting (opens on
temperature rise) device.
MAINTENANCE INSTRUCTIONS - continued
Rotation Screw "A"
Dial Shaft "B"
1/4
turn Decrease
Increase

Installation and Operation of 5/9 Electric Convection Oven
20
Duke Manufacturing Co.
2305 N. Broadway
St. Louis, MO 63102
Phone: [phone]
Toll Free: 1-800-735-3853
Fax: [phone] www.dukemfg.com
D. CLEANING OF THE OVENS
Thestainless steel on yourovencanbekept clean with
agoodstainlesssteelcleaner,manyof whichareon the
market. The painted surfaces should be wiped clean
regularly with a MILD detergent. Moisten a cloth and
wipe down the oven while it is COLD.Wiping down an
oven while it is hot will cause streaking and otherwise
unsatisfactory results. Once the oven is clean it can be
wiped down with light oil.
Porcelain oven interiors should be cleaned regularly
using a degreasing agent. For heavier deposits a
commercial oven cleaner such as Dow Oven Cleaner,
Easy-O,orMr.Musclecanbeused.Caremustbetaken
to prevent these alkaline-type cleaners from coming
in contact with any aluminized steel surfaces in the
oven, including the blower wheel.
The blower wheel, racks and rack supports can be
removedandsoakedinasolutionofammoniaandwater.
Makecertainthatallpartsarethoroughlyrinsedbefore
returning to use.
MAINTENANCE INSTRUCTIONS - continued
READING THE SERIAL NUMBER