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| MISCELLANEOUS |
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| PRODUCT SPECIFICATIONS AND PREPARATION | ||
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PRODUCT > | TEMPERING CHOCOLATE | SHEET CAKE | CHEESE CAKE |
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ITEM/AMOUNT | As needed | As needed | As needed |
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INSTRUCTIONS | Place chocolate in pan | Use a favorite cake recipe or mix. Pour | Use a favorite cheese cake recipe or |
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| batter in pans to | mix. Pour batter into |
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| Keep oven door closed during the | and bake in a preheated oven. The |
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| cooking cycle. The cake is done when | cheese cake is done when a toothpick |
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| a toothpick inserted in the center of the | inserted in the center is clean when |
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| cake is clean when removed. | removed. To prevent cracking, allow |
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| the cheese cake to remain in the oven |
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| until it reaches room temperature. |
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SUGGESTED PAN | As desired | Sheet Pan | |
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NO. OF SHELVES |
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As needed | 3 | 2 | |
500 |
| 4 | 2 |
750 |
| 4 | 4 |
1000 or 1200 |
| None | 4 |
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ITEMS PER SHELF |
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As needed | 1 | 2 cakes | |
500 |
| 1 | 2 cakes |
750 |
| 1 | 5 cakes |
1000 or 1200 |
| 1 | 3 cakes |
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MAX. CAPACITY |
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— | 3 | 4 cakes | |
500 |
| 4 | 4 cakes |
750 |
| 4 | 20 cakes |
1000 or 1200 |
| 4 | 12 cakes |
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VENT POSITION | Closed | Open Full | Open Full |
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COOK TEMP | 115°F (46°C) | 325°F (163°C) | 250°F (121°C) |
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PROBE TEMP | Not Recommended | Not Recommended | Not Recommended |
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HOLD TEMP | — | — | — |
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COOK TIME | Until 115 | 90 minutes to | |
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| Full Load | pan depth |
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MIN. HOLD TIME | — | None | None |
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MAX. HOLD TIME | — | None | None |
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OVERNIGHT | No | No | No |
COOK/HOLD |
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FINAL INTERNAL | 115°F (46°C) | — | — |
TEMPERATURE |
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OVERRIDE | — | — | — |
ALLOWANCE |
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ADDITIONAL | — | — | — |
INFORMATION |
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The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.
cooking guidelines - deluxe control • 39