Alto-Shaam MN-29491 manual Sheet Cake, Cheese Cake, Miscellaneous, Recipe

SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	SHEET CAKE	CHEESE CAKE	RECIPE
ITEM/AMOUNT	As needed	As needed
INSTRUCTIONS	Use a favorite cake recipe or mix. Pour	Use a favorite cheese cake recipe or
	batter in pans to one-half the pan depth.	mix. Pour batter into spring-form pans
	Keep oven door closed during the	and bake in a preheated oven. The
	cooking cycle. The cake is done when	cheese cake is done when a toothpick
	a toothpick inserted in the center of the	inserted in the center is clean when
	cake is clean when removed.	removed. To prevent cracking, allow
		the cheese cake to remain in the oven
		until it reaches room temperature.
SUGGESTED PAN	Sheet Pan	Spring-Form Pan
NO. OF SHELVES
500	4	2
750	4	4
1000	None	4
ITEMS PER SHELF
500	1 half-size sheet pan	2 cakes
750	1 full-size sheet pan	5 cakes
1000	1 full-size sheet pan	3 cakes
MAX. CAPACITY
500	4 half-size sheet pans	4 cakes
750	4 full-size sheet pans	20 cakes
1000	4 full-size sheet pans	12 cakes
VENT POSITION	Open Full	Open Full
COOK TEMP	325°F (163°C)	250°F (121°C)
HOLD TEMP	—	—
COOK TIME	1-1/2 hours	90 minutes to 2-3 hours depending on
	Full Load	pan depth
MIN. HOLD TIME	none	none
MAX. HOLD TIME	none	none
OVERNIGHT	No	No
COOK/HOLD
FINAL INTERNAL	N/A	N/A
TEMPERATURE
ADDITIONAL	—	—
INFORMATION

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 time may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 27