Tips for your Vulcan Convection Oven (VC and SG Models)
Vulcan Convection Ovens can handle all your baking needs, from bagels and bread to sheetcakes, muffins and croissants. Whether you chose a gas or electric model, I think this is the best all-purpose baking oven you can have in your kitchen.

The most frequently asked question I receive is: "How can I make the oven bake more evenly?"

Convection ovens can bake up to 30 percent faster than standard ovens because moving air removes the insulating cold zone from around the food, and allows heat to penetrate faster. Moving air is actually hotter than static air. Your cooking routines should be adjusted to allow the oven to do this efficiently.

Here are a few tips that will help:

1. Don't open the door to check the baked goods. Opening the door lets out the heat; you lose energy and you lose time. The burners have to cycle on to bring the oven back to baking temperature. Trust the oven to bake without constant checking. You can bake five sheet pans at one time, just keep the door closed.

2. Lower the temperature. Many baked goods will be of higher quality if you lower the temperature and add a little time to the bake. This is just a guideline and should be tested with your various menu items, because food moisture content is also a factor. Try lowering the temperature by 25 degrees. A higher temperature does not equal faster cooking; it dries out the food. The food needs time to absorb the heat and bake thoroughly.

3. In general, bake foods that have thoroughly thawed, so the heat can react with the food to bake it and give you better results.

4. If you must use frozen product, the Vulcan SG model has an exclusive Power Level Control that allows you to thaw food in the oven prior to cooking. You can use this exclusive feature to control for uneven thawing.

5. Distribute the food evenly around the inside of the oven. Give equal space around the pans as well as above and below.

6. Never use aluminum foil. The foil will affect air distribution in the oven and reduce its baking efficiency. There is no need to protect the food and loose foil can get caught in the fan or block it and ruin its efficiency, or worse, burn out the motor.

7. Remember this is a baking and roasting oven, not a fryer. The highest heat setting should not exceed 425 degrees F.

8. Special Note for Electric Convection Ovens: The electric ovens are more efficient than gas but you need to preheat the oven 50 degrees higher than the baking temperature. Then reset to the correct baking temperature when the product is inserted.

9. A clean oven will work more efficiently. Make sure the sides of the oven, the fan guard and fan blades are clean. Cleaning is easier if you use the optional drip pan from Vulcan and insert it in the bottom of the oven. Or insert a sheet pan in the bottom to catch drippings. The drip pan or sheet pan will not affect the heat and air distribution inside the oven and the dirty pan can go to the dishwasher along with the racks. To clean, let the oven cool down and wipe the interior after every use with soapy water. Never use a hose. Use a degreaser when necessary for baked-on residue.

Choose a tip:
Convection Oven Tips (VC / SG)
Versatile V Series Braising Pan
Quick steps for CombiAir success
The ABCs of Cook & Hold Ovens
Fryer maintenance routines
Charbroiler Tips