Alto-Shaam MN-28656 manual Dough Proofing, Temperature to 90 to 100F 32 to 38C

ELEC TR O NIC OVEN COOKING GUID ELINES

DOUGH PROOFING

PRO D U CT SP ECI FIC AT IONS and PREPA RATIO N

For use with dough in the form of loaves or rolls as requi red . Capaciti es shown are provided as a genera l guideli ne onl y and will dep end on the size and shape of the select ed ite ms to be proof ed. Addi tiona l wire shel ves may be requir ed for max imum capacities shown bel ow.

OPTION:

For added humidity, add app roximately 2 cup s (0,24 liter) of water in the dri p pan loca ted at the bottom of the oven.

MODELS	AS- 250	500 SERI ES	750 SERIE S	1000 SERIES	1200	SERIES
					PER COMPARTMENT
NUM BER	3	6	6	none	none
OF SHE LVES
PER SHE LF	1 half-size sheet pan	1 half-size sheet pan	1 full-size sheet pan	1 full-size sheet pan	1 full-size sheet pan
ITEM S
APPROXI MATE	3 half-size sheet pans	6 half-size sheet pans	6 full-size sheet pans	8 full-size sheet pans	8 full-size sheet pans
MAXIMU M
CAPACITY	18" x 13" x 1"	18" x 13" x 1" ON SHELVES	18" x 26" x 1" ON SHELVES	18" x 26" x 1"	18" x 26" x 1"
PANS	ON SHELVES	(GN 1/1: 530 x 325 x 20mm)	(GN 2/1: 530 x 650 x 20mm)	(GN 1/1: 530 x 325 x 20mm)	(GN 1/1: 530 x 325 x 20mm)
	(GN 1/1: 530 x 325 x 20mm)	(NO SHELVES REQUIRED)	(NO SHELVES REQUIRED)	(ON WIRE SHELVES)	(ON WIRE SHELVES)

OVER NIGHT COOK & HOLD:

N/A

DOOR VENTS:

CLOS ED

FINAL INTERNAL TEM PERATURE

AFTER OVERRIDE:

N/A

TO COOK BY PROB E		TO COO K BY TI ME
		• Press and release control ON/OFF key.
PRODUCT PROBE CANNOT BE		• Press the HOLD key.
USED FOR DOUGH PROOFING.
		• Press the up and down arrows to set the holding
		temperature to 90° TO 100°F (32° to 38°C).
		• Do not press the COOK key.
OVE RRIDE ALLOW AN CE :
		• Press the TIME key.
		• Press the up and down arrows to set the time
		based on size and quantity of dough, generally,
		45 to 90 mintues.
CLOSE THE OVEN DOOR.		CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL TO	OR	WAIT FOR THE AUDIBLE SIGNAL TO	OR
INDICATE OVEN HAS PREHEATED. PRESS		INDICATE OVEN HAS PREHEATED. PRESS

MIN IMU M HOLDI N G TI ME REQU IR ED

MAXIMUM HOLDING TIME

N/A

N/A

TIM E REQ UI RED

IN

"HOLD " CYC LE BE FO RE

SE RVING .

T HE TI ME AND PROBE

TEMPERATURE

ARE

SUGGESTE D

G UIDEL

INES

ON LY.

AL L

COOKIN

G

SHOUL D

BE BA SE D ON IN T ER N AL PROD U C T

TEMPER AT URES .

DU E TO VA R IATI ON S IN

PRODUCT QUALI TY ,

WE I G H T,

A N D

DE SI R ED DEGRE E OF

DONEN ES S , TH E COOKIN

G T I M ER OR P ROBE TE M PER AT UR E

M AY NE E D TO B E

AD JU STED ACCORDINGLY

.

AL WA YS

FOLLOW

LOC AL

H EA LTH (H YG IE N E )

RE G ULA T IONS

F OR

ALL

I NTE RNA L TE MP ER ATU RE R EQ UI RE ME N TS .

68.