ELEC TR O NIC OVEN COOKING GUID ELINES
CHEESE CAKE
PRO D U CT SP ECI FIC AT IONS and PREPA RATIO N
Use a favor ite chees e cake recipe or mix. Pou r batter into spri ngform pans and bake in a prehea ted oven. The che ese cake is done when a tooth pick ins ert ed in the cen ter is cle an when removed. To preve nt crac king, allow the che ese cake to remain in the oven until it reaches room tempe rature.
| MODELS | AS- 250 | 500 SERI ES |
| 750 SERIE S | 1000 SERIES | 1200PERSERIESCOMPARTMENT | ||
| NUM BER | 2 | 2 |
| 4 |
| 4 | 4 |
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| OF SHE LVES |
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| PER SHE LF | 2 cakes | 2 cakes |
| 5 cake s | 3 cakes | 3 cakes | ||
| ITEM S |
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| MAXIMU M | 4 cakes | 4 cakes |
| 20 cake s | 12 cakes | 12 cakes | ||
| APPROXI MATE |
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| CAPACITY | 8" to 10" round | 8" to 10" round |
| 8" to 10" round | 8" to 10" round | 8" to 10" round | ||
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| PANS | spring form pans | sprin g form pans |
| spring form pans | spr ing form pans | sprin g form pans | ||
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| (203mm to 254mm) | (203mm to 254mm) |
| (203mm to 254mm) | (203mm to 254mm) | (203mm to 254mm) | ||
| OVER NIGHT COOKD O&ORHOLD:VENTS : OpenDOORFull VENTS: FINALFINALINTE RNALINTERNALPRODUTEMCTPERATURETE MP ERATURE |
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| T END F OVERRIDE PE RIOD: |
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| AFTER OVERRIDE: |
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| NO |
| Open Fu ll |
| N /A |
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| OVER NIGHT COOK & HOLD:N /NoA |
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| TO COOK BY PROB E |
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| TO COO K BY TI ME | |||||
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• Press and release control ON/OFF key.
| COOKING BY PRODUCT PROBE |
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| TEMPERATURE IS NOT | DO NOT SET. | |
RECOMMENDED FOR THIS ITEM. | |||
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| • Press the COOK key. | |
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| • Press the up and down arrows to set the | |
OVE RRIDE | ALLOW AN CE : | cooking temperature to 250°F (121°C). | |
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| • Press the TIME key. | |
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| • Press the up and down arrows to select a cook | |
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| time of approximately 90 min. to 2 to 3 hours | |
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| depending on pan depth. | |
| CLOS E THE OVEN DOO R. | CLOSE THE OVEN DOOR . | |
WAIT | FOR THE AUDIBLE SIGNAL PRESS | WAIT FOR THE AUDIBLE SIGN AL PRESS | |
TO INDICATE OVEN HAS PREHEATED. | TO INDICATE OVEN HAS PREHEATED. | ||
MIN IMU M HOLDI N G TI ME REQU IR ED
MAXIMUM HOLDING TIME
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| none |
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TIM E REQ UI RED | IN | "HOLD " CYC LE BE FO RE | SE RVING . |
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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 . |
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60.
