CHE ESE CA KE

CHE ESE CA KE

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

 

 

 

PRODUCT

SP ECIFI CATIO NS and PREP ARATI ON

PR EH EAT THE OVEN

 

Use a favorite cheese cake recipe or mix.

Pour bat ter into spr ing-form pans and bake in a prehea ted ove n. The che ese

cake is done when a tooth pic k insert ed in the cen ter is clea n when remove d. To prevent cra cking , allo w the cheese cake to remain in the oven unti l it reaches room temp erat ure.

DOOR VE NTS: OPEN FULL

S ET HOL D THERMOS TAT

SE T CO OK THE RMOSTA T

250°F

(121°C )

SE T COOKI NG TI ME R

90 minutes to 2-3 hou rs depend ing on pan depth

MINIMUM HO LDING T IME

REQUIRED

non e

 

 

 

TIM E REQUIR ED IN “HOLD ” CYCLE

BE FOR E SERVIN G.

MA XIMUM HOLDI NG TIME

none

FINA L I NT ERNAL PRODUCT TEM PERAT URE

N/A

OV ERNIGH T COO K & HOLD

NO

ADDIT IONAL IN FO RM ATIO N • NO TES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MO DE LS

 

5 00 SE RI ES

 

 

750

SE R IE S

 

1000

SER IES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

2

 

 

 

4

 

 

4

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEMS PER SHELF

 

2 cakes

 

 

5 cakes

 

3 cakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAXIMUM CAPACITY

 

4 cakes

 

 

20 cakes

 

12 cak es

 

 

APPROXIMATE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

 

8" to 10" round

 

 

8" to 10" round

 

8" to 10" round

 

 

PAN SIZES. GASTRONORM PANS

 

spr ing- form pans

 

 

sprin g-form pans

 

spri ng-f orm pans

 

 

CAPACITIES ARE BASED ON U.S.

 

(203mm to 254mm)

 

 

(203m m to 254 mm)

 

(203mm to 254mm)

 

 

THE FOOD QUANTITIES INDICATED.

 

 

 

 

 

 

MAY HOLD MORE OR LESS THAN

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SECTION 4 • MIS CEL LANE OU S

53.

Page 55
Image 55
Alto-Shaam 500, 750 manual Che Ese Ca Ke, C O O K I N G G U I D E L I N E S, Mo De Ls, 1000, S Et Hol D Thermos Tat, non e