Alto-Shaam 750, 500 Cook Ies, C O O K I N G G U I D E L I N E S, Mo Del S, Set Hold Thermos Tat

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

COOK IES

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Premixe d frozen comme rcial cook ie dough at roo m tem per ature. Premixe d commer cia l frozen cook ie dough pieces.

Preheat oven at 325° F (163° C) for a min imum of one hou r. Line full-s ize she et pans with baki ng pan liners . Use a number 30 scoo p to produce a 1 oz (28 gm) cook ie. Eve nly spa ce porti oned cooki e dough on sheet pans and loa d all pans in the oven at one time . Oven doo rs must remain closed during baking. DO NOT OVE R-BA KE.

Approximate pan capaci ty: 24 cookies per full-size sheet pan

DO OR VE NTS: OPEN FULL

SET HOLD THERMOS TAT

—

SET COOK THE RMO STAT

325°F

(163°C )

SET COOKI NG TI ME R

FRE SH: 1 full- siz e sheet pan: 20 minute s • 2 to 3 full -si ze shee t pans : 45 minut es

FROZEN: 1 full-s ize sheet pan: 30 minutes • 2 to 3 ful l-siz e she et pan s: 45 to 60 minut es

MI NI MUM HOLDING T IME REQUIRED

none

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

M AXIMUM HOLDING TIME

none

		FINA	L INTERNAL		PRODUCT		TEMPERATURE
						N/A
			ADDIT IONAL		INFOR MATI ON • NOT ES
Cookies will contin ue to bake for appro ximat ely 3 minu tes after bei ng removed from the oven.									Take thi s fact or into
cons ide ration to prevent over-bak ing. Place cookies				on bake ry rack for cool ing.
MO DEL S		5 00	SE RI ES			75 0 SE R IE S			10 00 SE R I ES
NUMBER OF SHELVES			6				6		none
ITEMS PER SHELF		1 half-si ze sheet pan				1 full-s ize she et pan			1 ful l-siz e shee t pan
MAXIMUM CAPACITY		6 half-si ze sheet pans				6 ful l-siz e sheet pans		8 ful l-siz e sheet pans
APPROXIMATE
PANS		18" x 13" x 1"				18" x 26" x 1"			18" x 26" x 1"
MAY HOLD MORE OR LESS THAN	(GN 1/1: 530 x 325 x 20mm)				(GN 2/1: 530 x 650 x 20m m)			(GN 1/1: 530 x 325 x 20mm)
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS		(NO SHELVES REQU IRED )				(NO SHELVES REQUIRED)			(ON WIRE SHELVE S)
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

58.