Alto-Shaam 1000-TH SERIES Proofing Dough, C O O K I N G G U I D E L I N E S, Mo Del S, O Pen

C O O K I N G G U I D E L I N E S

PROOFING DOUGH

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN

Remo ve doug h from retarde r or refri ger ator, and allow covered product to set up at room tempe ratu re. Preheat oven for 45-60 Minu tes.

Pour appro xim ately 2 quarts (c. 2 liters) of hot water, 140-180 °F (60 -82 °C) int o a pan on the bottom surfac e of the holdin g compartm ent.

DO OR VE NTS: ONE-HALF	O PEN
SET HOLD	THERMOS TAT

90-110°F

(32-43°C)

SET COOK THE RMO STAT

—

SET COOKI NG TI ME R

—

MI NI MUM HOLDING T IME REQUIRED

20 Minutes

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

45 Minute s

FINA L INTERNAL PRODUCT TEMPERATURE

N/A

OVE RNIGHT CO OK & HOL D

No

ADDIT IONAL INFOR MATI ON • NOT ES

The above proofing proc edu re is suggested as a gener al guidelin e only. Due to var iati ons in produc t, produ ct qua lity, and weig ht, adheren ce to the product manuf actu rer's ins truc tions are recom mende d.

MO DEL S			5 00 SE RI ES			75 0 SE R IE S			10 00 SE R I ES
NUMBER OF SHELVES			4				4		8
ITEMS PER SHELF		1 muffi n pans (12 cup capac ity)			2 muffin pans (12 cup capaci ty)			2 muffin pans (12 cup capacity )
MAXIMUM CAPACITY			4 muffin pans			8 muff in pans			16 muffin pans
APPROXIMATE
PANS			15-3/4" x 11" x 1-1/4"			15-3/4 " x 11" x 1-1/ 4"		15-3 /4" x 11" x 1-1 /4" "
PAN SIZES. GASTRONORM PANS
CAPACITIES ARE BASED ON U.S.
MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIESINDICATED.
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 timer may need		to be adjusted accordingly.
	Always		follow local health (hygiene)	regulations for all			internal temperature	requirements.

SEC TION 4 • MI SC EL LA NEOU S

60.