Vulcan-Hart SG4C ML-114876, SG4D ML-114875, SG6D ML-114877 Contd, Reheating Prepared Foods

RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR BAKING,

Cont'd.

					POWER LEVEL
	TEMP.		TIME IN	NO. OF	SETTINGS
PRODUCT	°F	°C	MINUTES	RACKS	SG4/6D	SG4/6C
Yeast Breads NOTE: Yeast breads should be fully proofed for best results.
Rolls — 1 oz. (28 g)	350-400	177-204	5 to 10	4	6 to 4	60 to 45%
				3	4	45%
11/2 to 21/2 oz. (45-71 g)	350-400	177-204	8 to 15	4	6 to 4	60 to 45%
				3	4 to 3	45 to 37%
Loaf Bread — 1 lb. (0.45 kg)	325-375	162-190	20 to 40	3(30)Pans	4	45%
				2(20)Pans	3	37%
Sweet Rolls & Danish Pastry	325-375	162-190	5 to 15	4	6 to 4	60 to 45%
				3	4 to 3	45 to 37%
Biscuits — Rolled 1/2" (13 mm) Thick	350-400	177-204	5 to 15	4	6 to 4	60 to 45%
				3	4 to 3	45 to 37%
Muffins	325-375	162-190	6 to 18	4	4	45%
				3	4 to 3	45 to 37%
Corn Bread
18x26x1" (457x660x25 mm)
Pan, 5-7 lb. (2.3-3.2 kg) per pan	335-400	168-204	10 to 20	4	6 to 4	60 to 45%
18x26x2" (457x660x51 mm)
Pan, 8-20 lb. (3.6-9 kg) per pan	335-400 168-204		15 to 25	4	6 to 4	60 to 45%
Corn Muffins	335-385	168-196	10 to 20	4	6 to 4	60 to 45%
				3	4 to 3	45 to 37%

REHEATING PREPARED FOODS

Frozen French Fries	400-450	204-232	6 to 8	4	8 to 6	73 to 60%
				2 to 3	7 to 4	68 to 45%
Frozen TV Dinners	350-400	177-204	10 to 12	4 to 5	10 to 6	100 to 60%
				2 to 3	7 to 4	68 to 45%
Frozen Entrees — 3/4" to 1"	300-350	149-177	10 to 20	2 to 5	10 to 6	100 to 60%
(19 to 25 mm) Thick
Frozen Meals — 8 oz. (227 g) Foil Pkg.	350-400	177-204	20 to 30	2 to 5	10	100%

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