Alto-Shaam 500 Dough Nut S, C O O K I N G G U I D E L I N E S, Mo De Ls, 1000, 45 to 60 minutes

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

DOUGH NUT S

PRODUCT SP ECIFI CATIO NS and PREP ARATI ON

PR EH EAT THE OVEN Frozen Pre cooked Doughnuts

Line sheet pans with bakin g pan liner s and ins ert wire pan grid . Evenly spa ce doughn uts on wire grid s. Dou ghnuts can be heated from a thaw ed or full y frozen state. For more even heat ing, pla ce pans with soli d doughnut s towar d the top of the oven compart men t and dou ghn uts with hol es toward the bottom of the com part ment .

Approximat e pan capacity : 30 doug hnuts per full-s ize shee t pan

DOOR VE NTS: OPEN FULL

S ET HOL D THERMOS TAT

N/A

SE T CO OK THE RMOSTA T

275°F

(135°C )

SE T COOKI NG TI ME R

45 to 60 minutes

CHECK INTERNAL PRODUCT

MAKETEMPERATURECERTAIN PROBEFOREDUCTREMOVINGREACHES PRODUCTTHE FULLYFROMHEATEDOVENTEMPANDERATUREADJUST HEATING. TIME AS REQUIRED.

MINIMUM HO LDING T IME	REQUIRED
none
TIM E REQUIR ED IN “HOLD ” CYCLE	BE FOR E SERVIN G.
FINA L
	I NT ERNAL PRODUCT

MA XIMUM HOLDI NG TIME

4 to 6 hours

in Halo Heat display case.

TEM PERAT URE

100° to 110°F (38° to 43°C)

ADDIT IONAL IN FO RM ATIO N • NO TES

Remove from oven as soon as the required internal temperature has been reached. Glaze while still warm. Immediately place glazed doughnuts in a heated display case.

MO DE LS		5 00 SE RI ES			750	SE R IE S		1000	SER IES
NUMBER OF SHELVES		4				4			none
ITEMS PER SHELF		1 half-size sheet pan			1 full-size sheet pan			1 full-size sheet pan
MAXIMUM CAPACITY		4 half-size sheet pans			4 full-size sheet pans			8 full-size 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 20mm)			(GN 1/1: 530 x 325 x 20mm)
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS		(NO SHELVES REQUI RED )			(NO SHELVES REQUIRED)			(ON WIRE SHELVES )
THE FOOD QUANTITIES INDICATED.
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

59.