Vulcan-Hart ML-44905Z operation manual Guide for Cooking Time and Temperatures

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A GUIDE FOR COOKING TIME AND TEMPERATURES

Baking Times at Preheated Oven Temperatures

TEMPERATURE

 

TEMPERATURE

 

TIME

Standard Oven

Convection Oven

 

Roasting Period

PRODUCT

°F

(°C)

 

°F

(°C)

 

Total Minutes

MEAT

 

 

 

 

 

 

 

Braised Meats

350

(177)

325

(163)

 

 

20-22

Meat in Casserole

330

(166)

300

(149)

 

 

20-22

Meat Pie with Crust

450

(232)

425

(218)

 

 

30-35

(meat previously cooked)

 

 

 

 

 

 

 

 

Oven Temp.

Oven Temp.

Internal Temp.

Min. per lb. beef

Rare

300

(149)

275

(135)

140

(60)

18-20 (covered)

Medium

300

(149)

275

(135)

160

(71)

22-25 (covered)

Well Done

300

(149)

275

(135)

170

(77)

27-30 (covered)

Pork

 

 

 

 

 

 

 

Fresh (always well done)

350

(177)

325

(163)

185

(85)

30-35

Smoked

300

(149)

275

(135)

170

(77)

25-30

Lamb and Mutton

 

 

 

 

 

 

 

Medium

300

(149)

275

(135)

175

(79)

25-30

Well Done

300

(149)

275

(135)

180

(82)

30-35

Veal

325

(163)

300

(149)

170

(77)

25-35

Poultry

325-350 (163-177)

300-325 (149-163)

 

22-30 (covered)

Chicken

325-350 (163-177)

300-325 (149-163)

 

20-25 (covered)

Duck, Goose

325-350 (163-177)

300-325 (149-163)

 

15-25 (covered)

Turkey

325-350 (163-177)

300-325 (149-163)

 

15-25 (covered)

Fish

 

 

 

 

 

 

Total Minutes

Small or Fillets

350-375 (177-190)

325-350 (163-177)

 

20-25

Large

350

(177)

325

(163)

 

 

15-20

Lobster, Stuffed

350

(177)

325

(163)

 

 

15-20

VEGETABLES

 

 

 

 

 

 

 

Beans with Pork

250-350 (121-177)

225-325 (107-163)

 

6-8 hours

Eggplant, Stuffed

325

(163)

300

(149)

 

 

60

Mushrooms

400-450 (204-232)

375-425 (190-218)

 

15

Onions, Whole (Stuffed)

400-450 (204-232)

375-425 (190-218)

 

60

Onions, Sliced

400-450 (204-232)

375-425 (190-218)

 

30

Peppers, Stuffed

350-375 (177-190)

325-350 (163-177)

 

30

Potatoes, White, in Skins, Large

425

(218)

400

(204)

 

 

30-60

Small to Medium

425

(218)

400

(204)

 

 

30-45

Scalloped

350-400 (177-204)

325-375 (163-190)

 

60-90

Sweet Potatoes, in Skins

350

(177)

325

(163)

 

 

30-40

Squash

325

(163)

300

(149)

 

 

30-40

BREADS

 

 

 

 

 

 

 

Baking Powder Biscuits

450

(232)

400

(204)

 

 

12-15

Cornbread

425

(218)

400

(204)

 

 

20-30

Muffins

400-425 (204-218)

375-400 (190-204)

 

20-25

Nut and Fruit Breads

350-375 (177-190)

325-350 (163-177)

 

60-75

Yeast Bread - Loaf

375-400 (190-204)

350-375 (177-190)

 

45-60

Yeast Coffee Cake

350-375 (177-190)

325-350 (163-177)

 

25-30

Yeast Rolls - Plain

400-425 (204-218)

375-400 (190-204)

 

15-25

Yeast Rolls - Sweet

375

(190)

350

(177)

 

 

20-25

COOKIES

 

 

 

 

 

 

 

Drop

325-400 (163-204)

300-375 (149-190)

 

8-15

Rolled

375

(190)

350

(177)

 

 

8-10

Bar

350-400 (177-204)

325-375 (163-190)

 

20-40

Refrigerator

400

(204)

375

(190)

 

 

8-10

CAKES

 

 

 

 

 

 

 

Angel and Sponge

350-375 (177-190)

325-350 (163-177)

 

30-45

Shortening Type

 

 

 

 

 

 

 

Cup Cakes

350-375 (177-190)

325-350 (163-177)

 

15-25

Layer Cakes

350-375 (177-190)

325-350 (163-177)

 

20-35

Loaf Cakes

350

(177)

325

(163)

 

 

45-60

PIES

 

 

 

 

 

 

 

Pastry Shell

450

(232)

425

(218)

 

 

10-12

Double Crust - Berry or Fruit

425

(218)

400

(204)

 

 

30-45

Frozen - Berry or Fruit (50 oz./1.4kg)

400

(204)

375

(190)

 

 

60-75

Custard or Pumpkin

400-425 (204-218)

375-400 (190-204)

 

30-45

18

Image 18
Contents Installation Important for Your Safety For Your SafetyTable of Contents V2HT36C V2HT36M V2HT36S HT HT Model V Series Modular Expando Ranges V2HT24S Configurations of V Series Heavy Duty Ovens Installation GeneralUnpacking Combustible Noncombustible Installation Codes and StandardsLocation United StatesRanges Mounted on Casters Curb InstallationCanada LevelingConnection of Manifolds in Battery Floor Installation on LegsLining up Range Battery Snorkel OvenInstalling Overlapping Griddle TOP Testing the GAS Supply SystemGAS Connections Flue Connections Electrical ConnectionsLighting and Shutting Down Pilots Standard Oven With Standing Pilot Fig Standard Oven with Electric Ignition FigSnorkle Convection Oven with Standing Pilot Fig Snorkle Convection Oven with Electric Ignition FigControls OperationBefore First USE Operating SuggestionsGuide for Cooking Time & Temperatures Convection Oven onlyGuide for Cooking Time and Temperatures Baking Times at Preheated Oven TemperaturesWeekly CleaningOpen Top Burners Daily Griddle TopStainless Steel Precautions Burned-On Foods and GreaseHeat Tint Maintenance Troubleshooting Oven Problem Probable CausesConvection Oven Models only TOP Burner Operation Problem Probable Causes

ML-44905Z specifications

The Vulcan-Hart ML-44905Z is a state-of-the-art commercial microwave designed for efficiency, reliability, and convenience in busy kitchen environments. Known for its robust construction and innovative features, this model stands out as an essential tool for foodservice operations such as restaurants, catering services, and delis.

One of the main features of the Vulcan-Hart ML-44905Z is its spacious interior, which accommodates a wide range of food items. With a generous cooking cavity, it allows for multiple dishes to be heated or cooked simultaneously, significantly reducing wait times during peak service hours. This efficiency is essential in fast-paced settings where speed and performance are crucial.

The microwave utilizes advanced technology to deliver consistent cooking results. Its precise timing and power levels ensure that food is heated evenly, minimizing the risk of cold spots. The unit typically features programmable settings that allow chefs to store and recall specific cooking times and power levels for different dishes. This not only streamlines operations but also helps maintain consistent food quality, an essential aspect of customer satisfaction.

Safety is another paramount consideration in the design of the Vulcan-Hart ML-44905Z. The unit incorporates multiple safety features, including a safety interlock system that prevents the microwave from operating when the door is open. This feature protects users from potential hazards while ensuring compliance with industry safety standards.

Durability is a defining characteristic of the Vulcan-Hart ML-44905Z. Constructed from high-quality stainless steel, it is built to withstand the rigors of daily use in commercial kitchens. The material not only adds to the unit's longevity but also makes it easy to clean, maintaining a hygienic environment.

In addition to its impressive performance features, the Vulcan-Hart ML-44905Z is also designed with energy efficiency in mind. This model employs energy-saving technologies that contribute to lower operating costs, making it an economically sound investment for any foodservice establishment.

Overall, the Vulcan-Hart ML-44905Z delivers a blend of functionality, safety, and efficiency, making it a trusted choice for culinary professionals. Its combination of versatile features and robust design not only meets the demands of a bustling kitchen but also enhances the overall cooking experience. This microwave represents the cutting edge of cooking technology, bringing speed and precision to food preparation.