MONTAGUE Vectaire 70 Series User manual

INSTRUCTION MANUAL
THE MONTAGUE COMPANY
1830 Stearman Avenue P.O. BOX 4954
HAYWARD,CA 94540-4954
TEL: [phone] FAX: [phone]
Gas
Convection Ovens
MONTAGUE
MODELS:
70, 115, R85, 2-70,
2-115 & R2-85 Series
These instructions should be read thoroughly before attempting installation.
Set up and installation should be performed by qualified installation personnel.
Keep area around appliances free and clear from combustibles.
PLEASE RETAIN THIS MANUAL
FOR FUTURE REFERENCE.

2
CONTENTS
INSTALLATION ………. 3 MAINTENANCE ……… 21
OPERATION ………….. 11 SERVICE ……………… 26
COOKING HINTS ……. 16
IMPORTANT
WARNING:
Improper installation, adjustment,
alteration, service or maintenance
can cause property damage, injury
or death. Read the operating and
maintenance instructions thorough-
ly before installing or servicing this
equipment.
FOR YOUR SAFETY:
Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appli-
ance.
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE OBTAINED BY
CONSULTING THE LOCAL GAS SUPPLIER.
SHIPPING DAMAGE CLAIM PROCEDURE
For your protection, please note that equipment in this shipment was carefully inspected and packed
by skilled personnel before leaving the factory. The transportation company assumes full responsibil-
ity for safe delivery upon acceptance of this shipment.
If shipment arrives damaged:
1. VISIBLE LOSS OR DAMAGE—Be certain this is noted on freight bill or express receipt, and
signed by person making delivery.
2. FILE CLAIM FOR DAMAGES IMMEDIATELY—Regardless of the extent of damage.
3. CONCEALED LOSS OR DAMAGE—If damage is unnoticed until merchandise is unpacked,
notify transportation company or carrier immediately, and file “concealed damage” claim with
them. This should be done within fifteen (15) days of date that delivery was made to you. Be
sure to retain container for inspection.
We cannot assume responsibility for damage incurred in transit. We will, however, be glad to furnish
you with necessary documents to support your claim.

3
INSTALLATION
Vectaire gas convection ovens are manufactured for use with the type of gas and electric supply indicated
on the nameplate behind the fire box panel.
The Vectaire oven is produced with the best possible material and workmanship. PROPER INSTALLATION
IS ESSENTIAL FOR SAFE AND EFFICIENT TROUBLE-FREE OPERATION.
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE
USE OF QUALIFIED INSTALLATION AND SERVICE PERSONNEL ONLY.
INSTALLATION OR SERVICE BY OTHER THAN QUALIFIED PERSONNEL
MAY RESULT IN DAMAGE TO THE OVEN AND/OR INJURY TO THE
OPERATOR.
Qualified installation personnel are individuals, a firm, corporation or company which either in
person, or through a representative are engaged in, and are responsible for:
A. The installation or replacement of gas piping or the connection, installation, repair or ser-
vicing of equipment, who is experienced in such work, familiar with all precautions re-
quired, and has complied with all requirements of state or local authorities having jurisdic-
tion. Reference: National Fuel Gas Code Z223.1-latest addenda, Section 1.4.
B. The installation of electrical wiring from the electric meter, main control box or service out-
let to the electric appliance. Qualified personnel must be experienced in such work, be fa-
miliar with all precautions required and have complied with all requirements of state and
local authorities having jurisdiction. Reference: National Electric Code, N.F.P.A. No. 70–
latest addenda.
READ CAREFULY AND FOLLOW THESE INSTRUCTIONS
THE OVEN MUST BE INSTALLED IN ACCORDANCE WITH LOCAL CODES,
OR IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL FUEL
CODE, ANSI Z223.1-LATEST ADDENDA, INCLUDING:
1. The appliance and its individual shutoff valve must be disconnected
from the gas supply piping system during any pressure testing of that
system at test pressures in excess of 1/2 psig. (3.45kPa).
2. The appliance must be isolated from the gas supply piping system by
closing its individual manual shutoff valve during any pressure testing of
the gas supply piping system at test pressure equal to or less than 1/2
psig. (3.45kPa).
THIS UNIT WHEN INSTALLED MUST BE ELECTRICALLY GROUNDED
IN ACCORDANCE WITH LOCAL CODES, OR IN ABSENCE OF LOCAL
CODES, WITH THE NATIONAL ELECTRICAL CODE, ANSI/NFPA No.70–
LATEST ADDENDA.
PROVISIONS MUST BE MADE FOR ADEQUATE AIR SUPPLY TO THE UNIT.

4
INSTALLATION
Ventilating Hood
The ideal method of ventilating a convection oven is the use of a properly designed ventilat-
ing hood. The hood should extend at least 6‖ beyond all sides of the oven. The hood should
be connected to an adequate mechanical exhaust system.
Information on the construction and installation of ventilating hoods may be obtained from the
―Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Va-
pors from Commercial Cooking Equipment‖, NFPA No. 96– latest addenda, available from
the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
It is also necessary that sufficient room air ingress be allowed to compensate for the amount
of air removed by the ventilating system. Otherwise, a subnormal atmospheric pressure will
occur which may interfere with burner performance or may extinguish the pilot flame. In case
of unsatisfactory oven performance, check with the exhaust fan in the ―OFF‖ position.
Direct Flue Connection
If the oven is connected directly to an outside flue, a draft hood P/N 04391-5 or 04392-3 for
Model 70, 115, SE70 and SE115 series and P/N 03109-7 or 03099-6 for Model 2-70, 2-115,
SE2-70 and SE2-115 series must be used. (See Fig. 2 & 5) The flue should rise at least 10
feet above the roof or any surrounding structure. The flue must be terminated with an U.L.
listed vent cap or spinner.
Clearances
Adequate clearance must be provided in the aisle and at the side and back to allow the doors
to open sufficiently to permit the removal of the racks and for serviceability. Adequate clear-
ance for air openings into the combustion chamber must be provided.
CLEARANCES
MODEL 70, 115, SE70 & SE115 SERIES WITH ENCLOSED BASE & MODULAR STAND:
COMBUSTIBLE CONSTRUCTION NONCOMBUSTIBLE CONSTRUCTION
Back: 6” 5”
Left & Right Side: 6” 0
WITH 4” OR 6” LEGS: SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS.
MODEL 2-70, 2-115, SE2-70 & SE2-115 SERIES:
COMBUSTIBLE CONSTRUCTION NONCOMBUSTIBLE CONSTRUCTION
Back: 6” 5”
Left & Right Side: 6” 0
WITH 4” OR 6” LEGS: SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS.
CURB MOUNT WITH 1” TOE BASE (P/N: 555): FOR USE ONLY WITH NONCOMBUSTIBLE
FLOORS.

5
INSTALLATION
CAUTION
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION
AIR TO THE OVEN. KEEP THE APPLIANCE AREA FREE AND CLEAR
FROM COMBUSTIBLES
Solid state components have a very short life span when exposed to temperatures
above 185°F (85° C), therefore, certain installation precautions are necessary. The
―SE‖ ovens have been designed to operate below this temperature when properly
installed. The following precautions must be observed:
1. Do not obstruct the flow of air through the vent openings at the top of the oven, or
the flow of room air to the oven bottom or lower front portion of the burner access
panel.
2. Do not mount the oven on a curb unless it has been equipped with the No.555 Toe
Base (P/N:06024-0) for this type of installation.
3. When stacking ovens, never reverse the top and bottom oven sections.
4. Never stack an ―SE‖ series convection oven with a standard Vectaire or another
bra brand of oven without first consulting the factory. Certain ovens are not
compatible, or a stacking kit may be required.
ASSEMBLY
Model 70, 115, SE70 & SE115 Series (Fig. 1 & 2)
Uncrate oven and base as near to final location as possible. Remove all packing
material and accessories from oven interior. Install rack guides (if provided) in base.
Place oven on stand as shown in Figure 1. Install flue deflector (P/N 16522-0 or 16532
-8) or draft hood (P/N 04391-5 or 04392-3). Either a flue deflector or a draft hood is
shipped with every unit. The flue deflector is intended for use when the oven is in-
stalled under a properly designed hood.
When oven is directly connected to vent system, the draft hood must be used. (See
Figure 2 & 6). When oven is in permanent position, level entire unit by placing carpen-
ter’s level on oven rack and adjusting the foot of the bottom of each leg so that oven is
level from front to back and side to side.
SPECIAL CAUTION
DO NOT PLACE HIGH HEAT PRODUCING EQUIPMENT ADJACENT TO THE
RIGHT SIDE OF AN ―SE‖ VECTAIRE CONVECTION OVEN, OR ANY OVEN
EQUIPPED WITH THE IFO FAN CONTROL. SURFACE TEMPERATURES EX-
CEEDING 185°F (85°C) CAN CAUSE PREMATURE COMPONENT FAILURE
NOT COVERED UNDER MANUFACTURER’S WARRANTY.

6
INSTALLATION
Figure 1
Figure 2
P/N 16522-0 (Painted) or P/N 16532-8 (S/S)
Flue Deflector
P/N 4391-5 (Painted) or 4392-3 (S/S)
Draft Hood
Enclosed Base Modular Stand

7
INSTALLATION
Installation of Rack Guides in Base -Kit No. 04651-5
(If provided See Fig. 3)
1. Set base upright and place on rack guide in position with rod extensions toward rear
and through holes in back.
2. Install stop (B) behind vertical flange forming base opening.
3. Place screw through clamp (A), upper hole of base flange (B) and stop. Install nut.
4. Repeat step 3 with lower hole of flange and stop. Tighten both nuts.
5. Repeat step 2, 3, and 4 for installation of other rack guide on opposite side.
Figure 3
Vectaire Models 2-70, 2-115, SE2-70 & SE2-115 Series (Fig. 4 & 5)
1. Screw the adjustable feet of the legs in all the way. Then tightly screw the complete
leg assembly into the mounting holes at each corner of the lower dock (note logs on
top of lower deck). If unit is intended for curb mounting, Toe Base (P/N:6024-0)
must be used. The Toe Base is factory installed when curb mount is specified.
2. Set upper deck unit in place on top of lower deck.
3. Install flue riser (P/N:25128-3) over outlet of the horizontal flue collector (P/N:25135-
6) of the lower deck. Secure in place with the screws that are provided. Install flue
deflector (P/N:25328-6) over flue outlet of top oven section.
4. Install low profile deflector trim (P/N:26604-3) or draft hood (P/N:24678-6). Either a
flue deflector or a draft hood is shipped with every unit. The flue deflector is intend-
ed for use when the oven is installed under a properly designed hood. When the
oven is directly connected to the vent system, the draft hood must be used.
5. When oven is in permanent location, level entire unit by placing a carpenter’s level
on the oven rack and adjusting the foot on the bottom of each leg, so that the oven
is level from front to back and side to side. Level a curb mounted unit by placing a
shim under the slow side.

8
INSTALLATION
Figure 4
Figure 5
Figure 6

9
INSTALLATION
GAS CONNECTION
Before connecting oven to the gas supply line, be sure that all new piping has been cleaned
and purged to prevent any foreign matter from being carried into the controls by the gas. In
some cases, filters or drops are recommended. A separate gas shutoff valve must be installed
upstream from the gas pressure regulator adjacent to the oven and be located in an accessi-
ble area.
It is important that adequately sized piping be run directly to the point of connection at the
oven, with as few elbows and tees as possible. Consult local gas company for proper piping
size and gas pressure.
Each oven is equipped with an appliance gas pressure regulator. This gas pressure regulator
is factory adjusted for the manifold pressure specified on the name plate.
THIS OVEN IS DESIGNED FOR USE WITH A GAS PRESSURE REGULATOR. THE
REGULATOR SUPPLIES WITH THIS UNIT MAY BE USED.
For Natural Gas: This pressure regulator is factory adjusted for 3.5‖- W.C. manifold
pressure. The maximum inlet pressure to the regulator should not exceed 10.5‖ water column.
For Propane Gas: This gas pressure regulator is factory adjusted for 10‖ W.C. manifold
pressure. The maximum inlet pressure to the regulator should not exceed 21‖ water column.
Connect the gas supply line from the service gas shutoff valve to the inlet side of the gas
pressure regulator using 3/4‖ pipe. If flexible or semi-flexible connectors are used, an AGA
Listed flexible connector with an I.D. equal to 3/4‖ pipe must be used. DO NOT USE A
DOMESTIC APPLIANCE TYPE GAS FLEXIBLE CONNECTOR. Avoid kinks or sharp bends
that could restrict gas flow.
PIPE JOINT COMPOUND OR THREAD SEALANT THAT IS USED SHOULD BE
RESISTANT TO ACTION OF LIQUEFIED PETROLEUM GASES.
Turn gas shutoff valve ―ON‖ and immediately check carefully for gas leaks. Do this before
attempting to operate the oven.
TEST ALL PIPE JOINTS FOR LEAKS BEFORE OPERATING OVEN. THIS INCLUDES ALL
GAS CONNECTIONS THAT MAY HAVE LOOSENED DURING SHIPMENT. USE A RICH
SOAP SOLUTION (OR OTHER ACCEPTED LEAK TESTER) AROUND ALL PIPE CONNEC-
TIONS AND ALL OTHER JOINTS. DO NOT USE AN OPEN FLAME. ABSOLUTELY NO
LEAKAGE SHOULD OCCUR, OTHERWISE THERE IS A DANGER OF FIRE OR
EXPLOSION DEPENDING UPON CONDITIONS. NEVER USE IF LEAKAGE IS DETECTED.

10
INSTALLATION
Model R85 (Refer to Fig. 2, p. 4)
Uncrate oven and base as near to final location as possible. Remove all packing material
and accessories from oven interior. With help from at least two other people, tip the oven slowly
on its side. With the oven lying on its side, hold the front leg securely and align the threaded
stud on the leg with the nut located at the front corner of the accessible side. Insert the leg into
the nut and turn the leg clockwise. Tighten the leg to the oven securely. Rotate the leg counter-
clockwise slightly to align the two leg plate holes with the holes on the bottom of the oven.
Secure the leg using the provided 3/8‖ bolts and washers. Repeat the procedure for the rear
corner of the side off the ground. Tip the oven up on the secured legs and lean the oven
against a wall so that the legs on the remaining side can be attached. Install the remaining two
legs using the aforesaid procedure. Tip the oven back down on the newly installed legs and
re-tighten all the bolts securely.
A flue detector is supplied in Kit RS1 with the gusset legs. A Draft Hood is also available
as Kit RS2, and replaces the flue deflector. Either a flue deflector or a draft hood must be
installed on the unit. The flue detector is intended for use when the oven in installed under a
properly designed hood. When the oven is directly connected to a vent system, the draft hood
must be used.
When the oven is in permanent position, level entire unit by placing a carpenter’s level
on the oven rack and adjusting the foot on the bottom of each leg so that the oven is level from
front to back and side to side.
Model R2-85 Series (Refer to Figs. 4, 5 & 6, p. 6)
Screw the adjustable feet of the legs in all the way. Then tightly screw the complete leg
assembly into the mounting holes at each corner of the lower R85 unit. Mount lugs on top of the
lower R85 unit, as to center the top unit on the lower one.
Set upper deck unit in place on top of lower deck.
From Kit RD1, locate the flue riser, the flue collector, and the flue deflector. Install the
flue collector over the flue outlet on the lower R85 unit. Install the flue riser over the outlet of the
horizontal flue collector. Secure in place with self-drilling sheet-metal screws. Install the flue
deflector over the flue outlet of the upper R85 unit. This setup is intended for use when the
oven is installed under a properly designed hood. Note: When the oven is to be directly con-
nected to a vent system, Kit RD2 must be used in conjunction with Kit RD1. Replace the flue
deflector with the Draft Hood ensuring that it covers the flue outlet of the upper R85 unit. It must
cover the top of the flue riser as well.
When the oven is in permanent position, level entire unit by placing a carpenter’s level
on the oven rack and adjusting the foot on the bottom of each leg, so that the oven is level from
front to back and side to side.

11
OPERATION
GAS CONTROL SYSTEM—All Models Except with Suffix ―EI‖
Lighting
Turn on main gas shutoff valve and electrical service.
1. Turn oven burner valve clockwise to ―OFF‖ position.
2. Remove burner compartment access panel below oven doors by pulling bottom panel
outward to disengage panel catches.
3. Press and hold red safety pilot in and apply lighted match to pilot burner. After pilot burner
ignites, continue to hold red button depressed for 30-45 seconds or until pilot remains
burning when button is released.
4. Replace burner compartment access panel.
5. Set thermostat to desired temperature.
6. Turn oven burner valve counterclockwise to ―ON‖ position.
7. Turn on fan. Fan should be on at all times during cooking operation.
Shut Down
1. Stand By
a. Turn oven burner valve to ―OFF‖ position.
b. Turn off fan.
2. Complete
a. Turn all gas valves to ―OFF‖ position
b. Turn fan off.
c. Turn electrical service off of disconnect electrical supply cord from wall receptacle.
Relighting
1. Turn oven burner valve to ―OFF‖ position.
2. Wait five (5) minutes then follow ―Lighting‖ instructions.
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN SHUTOFF
VALVE AND CONTACT THE LOCAL GAS COMPLANY OR GAS SUPPLIER FOR SERVICE.

12
OPERATION
GAS CONTROL SYSTEM—Models With Suffix ―EI‖
(Equipped with electronic ignition system)
Operation
1. Turn manual valve to ―ON‖ position.
2. Set thermostat to desired temperature.
3. Push toggle of Start/Reset switch to ―UP‖ position and release. The electronic pilot ignition control
will automatically light the pilot and burner each time the thermostat calls for heat.
4. If pilot fails to ignite within 30 seconds, a complete shut down of the ignition system will occur. To
initiate a re-ignition, wait at least 30 seconds, push toggle of Start/Reset switch up, then release.
Shut Down
1. Turn manual valve to ―OFF‖ position.
2. Turn thermostat to lowest setting.
CONTROLS
Standard Models—Models With Suffix ―AE, AG, ZE, ZG‖
1. ―LIGHT-OFF‖ switch controls the oven interior lights.
2. ―FAN-OFF-COOL‖ switch controls the fan operation. It must be on to obtain satisfactory
performance.
a. The center position is ―OFF‖
b. Depressing ―FAN‖ side of switch causes the motor to run continuously when doors are
closed. When doors are opened, fan will stop. This position is for cooking.
c. Depressing ―COOL‖ side of switch will result in continuous blower operation even with
doors open. This position is intended for cooling the oven at the end of work period or
lowering oven temperature.
NOTE: When cooling oven down, the burner valve should be turned off to prevent burner
operation.
3. The thermostat controls the oven temperature. The ―BURNER‖ indicator light remains lit until
desired oven temperature is reached.
4. The timer is only a time reminder. It has no control over the oven.
CAUTION
DO NOT ATTEMPT TO LIGHT THE PILOT MANUALLY WITH A MATCH. THIS COULD RESULT IN THE
MAIN VALVE BEING ENERGIZED IMMEDIATELY.

13
OPERATION
Models With Suffix ―EI‖
Same as ―Standard Models‖ above except for ―START/RESET‖ switch for the electronic ignition
system. Depress switch momentarily at the start of the work period.
INTERMITTENT FAN OPERATION (IFO) CONTROLS (Optional)
The IFO fan control cycles the fan ON for 30 seconds and OFF for 30 seconds during a variable
time of 0.1 to 10 minutes of the cook period.
IFO Control
1. START SWITCH (MOMENTARY)
Activated the IFO cycle.
2. CYCLE TIMER (0.1 TO 10 MIN.)
Controls the duration of the IFO cycle.
3. INDICATOR LIGHT (AMBER)
When lighted, indicates the oven is in the IFO cycle.
IFO Operation
To set the IFO controls, first set the ―Cycle Timer‖ knob for the desired IFO time period. Once the
oven has reached temperature, load the product to be baked and close the door. Immediately set
and start the standard timer for the overall cook cycle. Next, push the ―Start‖ switch on the IFO
control. The amber indicator light will come on, the fan will stop, and then cycle on and off every
30 seconds until the set time has expired. The amber light will remain on continuously until the set
time has expired.
Once the amber light is on, additional pushing of the ―Start‖ switch will have no effect. Also the
―Cycle Timer‖ knob does not count down during the IFO cycle, but remains at its setting for
repeat cycle if desired.
To cancel the IFO cycle once started, simply rotate the ―Cycle Timer‖ knob counterclockwise until
it stops.
Once started, the IFO time period can be readjusted by simply repositioning the ―Cycle Timer‖
knob. If the knob is turned counterclockwise to a setting that is less than the current time expired
during the cycle, the cycle will be terminated. To restart a cycle, simply push the ―Start‖ switch.
If it is necessary to open the door during the IFO cycle, the fan will shut off if it is running. The IFO
timed cycle will continue uninterrupted, however, until the set time has expired. If there is a loss of
power during the cycle, it will be terminated.

14
OPERATION
MOIST AIR CONTROLS & OPERATION (optional)
Moist Air (Steam) Option
The Moist Air option permits the operator to add steam to the oven chamber during the cooking cycle.
This is desirable during baking operations for crusting purposes or to maximize growth during the initial
bake period. It can also be useful for products requiring more moisture during the cook cycle.
Moist Air Components
The Moist Air option includes a water shut-off valve, water regulator/filter assembly, solenoid valve,
steel piping, spray nozzle, steam pan and Moist Air control cluster. During operation, activating controls
causes the solenoid valve to open and heated water to be sprayed into the hot oven chamber where it
is turned into steam. The steam pan converts any excess spray to steam and controls residue accumu-
lation.
INSTALLATION
ATTENTION!
The Moist Air option requires a connection to good quality water that is low in total dissolved
solids and free of particulate matter. A water purification/treatment system must be installed if
harsh water conditions exist. If in doubt, have your water supply checked by a water treatment
company.
The water regulator filter assembly with shut-off valve (supplied with the Moist Air option) should be
wall mounted near the oven so that the four foot removable hose will reach the water connection on
the back of the oven. A permanent 1/2‖ cold water connection should be made at the shut-off valve.
This filter is meant to remove final traces of taint, odor, rust, and scale when used with good quality
water or a water purification/treatment system. It is not a substitute for a water treatment if harsh wa-
ter conditions exist.
All other normal installation requirements for a Vectaire convection oven, as described in the
―Installation‖ section of the main Vectaire manual, should be followed.
OPERATION
The Moist Air control regulates the spray of water that created
steam in the oven chamber. The duration of the water spray can
be varied from .3 to 30 MOIST AIR seconds. The spray is initiated
by depressing the start switch.
To set the Moist Air controls, first set the ―Cycle Timer‖ knob for
the desired time period. Once the oven has reached temperature,
load the product to be baked and close the door. Immediately set
and start the standard timer for the overall cook cycle. Next, push
the ―Start‖ switch on the Moist Air control. The blue indicator light
will come on, and remain on continuously until the set time has
expired. Steam is being generated in the oven when the light is
on.
Once the blue light is on, additional pushing of the ―Start‖ switch
will have no effect. The ―Cycle Timer‖ knob does not count down, but remains at its setting for repeat
cycle if desired.
OPERATION

15
OPERATION
CAUTION
Never attempt to open the oven doors while the Moist Air indicator light is on, and use caution for
at least 5 minutes after the light has gone out. The hot, moist air resulting from the steam
generation could cause serious burns.
Best performance from the Moist Air option is realized at temperatures of 300°F and above. The
Moist Air option is not recommended for use at temperatures below 250°F, and a low-limit control
will not permit activation at temperatures below about 200°F. A full preheat of the oven (1 hour) is
necessary before use. Once at temperature, as many steam cycles can be initiated as desired.
An oven vent control is conveniently located at the top of the control panel. Positioning the lever all
the way to the left closes the vent; to the right opens the vent. For best results, introduce steam
into the oven with the vent closed. After two or three minutes, open the vent to allow the steam to
escape and leave open for the remainder of the bake.
MAINTENANCE
Additional maintenance is required with the Moist Air option to insure trouble-free operation.
The filter cartridge should be replaced every 4-6 months. This can be easily done by closing the
water valve, then loosening the thumb screw at the bottom of the filter bracket.
The spray nozzle is located inside the oven behind the fan baffle. With the fan baffle removed, the
spray nozzle can be removed and disassembled for cleaning. The fine mesh monel screen should
be carefully cleaned with air pressure to remove debris and scale deposits. The grooved distribu-
tors inside the nozzle housing should be removed and both pieces checked with a wire to be
certain they are free from any build-up of scale or sediment. Reassemble the nozzle and install.
This should be done every 1-3 months depending on water conditions.
The oven interior should be cleaned daily with warm soapy water to discourage the build-up of
deposits. The use of an abrasive is not recommended.
SERVICE
If the Moist Air option requires service or becomes inoperative, contact the local Authorized
Service Agency.

16
COOKING HINTS
USING A CONVECTION OVEN
The convection oven is a different type of oven which offers many features and advantages to
the food service operation. The operation of the oven is not difficult to understand or control.
The convection oven is the sealed type whereby the combustion products are separated from
the air inside the oven. The heat is transferred through the oven surface into the cavity. The
air inside the oven is continuously recirculated over the heat source and the product.
The moving air strips away the insulating layer of moisture on the products allowing heat to
penetrate faster for quicker baking and roasting. Due to these differences in the methods of
cooking in a convection oven, procedures and techniques may require some modification for
successful results. A general rule which will assist in better operation, is cooking time will be
less and temperatures should be 25 to 75 degrees lower than those called for in standard
recipes.
GUIDE TO BAKING TIMES AND TEMPERATURES
These times and temperatures were especially prepared and tested for use in a Vectaire
convection oven. Times, temperatures, and moisture contents may vary in other convection
ovens. The suggested times and temperatures may vary considerably from those shown.
They are affected by weight of load, recipe, type of pan, size of portion, and calibration of
thermostat. Differences in quality and age of meats and fowl, and quantities of shortening,
milk, fat, and other ingredients in baked goods affect both cooking times and temperatures.
These charts have been compiled carefully. However, they are only guides. You may want to
cook certain foods a little more or a little less according to your preference and your recipe.
Also, types and sizes of pans influence baking time and temperatures.
It is absolutely necessary to use lower temperatures. As a guide, set oven temperatures 25-
75 degrees lower than called for in your recipes using non-convection ovens.
Use this chart as a guide to develop your own cooking techniques.
For convection oven cooking, reduce temperature 25 to 75 degrees from those
given in standard recipes.
Type of Food Reduction in Reduction in
Temperature Time
Baked Products
Cookies 25° 1/4 to 1/3
Cakes & Quick Bread 50° 1/4 to 1/3
Yeast Products 75° 1/4 to 1/3
Casseroles 25° 1/4 to 1/2
COOKING HINTS

17
COOKING HINTS
Guide to Time and Temperature

18
COOKING HINTS
Suggestions
 Avoid recipes that would not be satisfactory in a regular conventional oven.
 Times and temperatures will vary slightly with maximum to minimum oven loads.
 Stagger pans in ovens as much as possible to allow the free flow of air.
 Pans may be tightly sealed with sheets of aluminum foil. Do not let the foil touch
the food.
 Convection ovens usually save 1/4 to 1/3 of the total cooking time. Check product
at one-half of the cooking time of the recipe. Add additional time as needed.
 For most products, use a maximum of 5 racks for optimum results.
 For less browning, lower temperature; for more browning, increase temperature. If
product cooks too quickly around the edges, lower temperature.
 Level pans bake more evenly than warped pans.
 Filling pans too full causes uneven baking.
 When using frozen entrées, refrigerator-thaw for best results, and cover during
cooking.
 Load and unload food quickly. Close oven doors promptly.
 The type of pans used affect baking time and results. A shiny pan reflects heat, a
dark dull pan absorbs heat.
 When baking fruit pies, use a baking pan on the rack and set pie tins on top of pan.
This will result in evenly cooked bottoms and also catch spillovers.
Baking Difficulties & Problem Causes
Good baking is a delicate operation and many operational factors enter into it.
Pans which warp or buckle under hear always result in poor bakes. Pans with highly polished
reflecting surfaces generally cause light colored bottom or sides. Muffin tin cups should all
rest on a flat surface, otherwise light or underdone bottoms will result. Pie tines that are
pocked or warped will give undesirable results.
Overproofing, working or dough in too high of a room temperature, overworking pastry dough,
absence of or improper scaling, cutting and uneven loading of pans are sure ways of getting
uneven baking.
COOKING HINTS

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COOKING HINTS
―HIT OR MISS‖ recipe mixing: Guess work in the matter of quality and quantity of ingredients
frequently results in poor bakes.
The following are some baking problems and their probable causes:
Goods Pulled to Rear of Oven
 Oven not level. Pitched to rear causes dough to run to rear.
 Pans too full. Excess will pull over back toward fan.
 Batter has too high a percentage or liquid.
Uneven Bakes
 Insufficient heat input.
 Warped pans.
 Warped oven racks.
 Uneven loading of pan or pans.
 Fan off.
 Oven not level causing dough to run to side or rear of pan.
Spotty Pie Bottoms/Bread
 Overworked pastry/dough.
Burned Goods, Cripples
 Incorrect temperature.
 Thermostat out of calibration.
 Left in too long.
 Improper scaling.
Dried Out Goods
 Too low temperature.
 In oven too long.
 Improper mix.
Alternately Good and Poor Results
 Fan off and on.
 Improper scaling and control of ingredients.
Tops Dark, Center Not Done
 Too high temperature.
Side Burning
 Oven not level.
 Uneven loading.

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COOKING HINTS
Lack of Uniformity—Same Pan
 Uneven loading in pan. (See uneven bakes).
 Faulty pans.
Lack of Spring
 Overproofing.
 Incorrect temperature.
Cracked Cakes
 Too high temperature
 Too fast cooling.
Underdone Pie Bottoms (Advisable to bake on cookie sheet)
 Pastry too rich.
 Pastry too thick.
 Warped pie tins. (When used on cookie sheet)
Heavily Colored Pie Rims
 Air bubbles enclosed in pastry when crimped.
Uneven Baked Cookies
 Not scaled properly.
 Pans warped.