Alto-Shaam MN-29491 Proofing Dough, Miscellaneous, Recipe, Product Specifications And Preparation

SECTION 4 - MISCELLANEOUS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	PROOFING DOUGH	RECIPE	RECIPE
ITEM/AMOUNT	As needed
INSTRUCTIONS	Remove dough from retarder or
	refrigerator, and allow covered product
	to set up at room temperature.
	Preheat oven for 45-60 Minutes.
	Pour approximately 2 quarts (c. 2 liters)
	of hot water, 140-180°F (60-82°C) into
	a pan on the bottom surface of the
	oven compartment.
SUGGESTED PAN	Muffin Pans
NO. OF SHELVES
500	4
750	4
1000	8
ITEMS PER SHELF
500	1 muffin pan (12 cup capacity)
750
	2 muffin pans (12 cup capacity)
1000
	2 muffin pans (12 cup capacity)
MAX. CAPACITY
500	4 muffin pans
750
	8 muffin pans
1000
	16 muffin pans
VENT POSITION	One-Half Open
COOK TEMP	N/A
HOLD TEMP	90 to 110°F (32 to 43°C)
COOK TIME	N/A

MIN. HOLD TIME	20 Minutes
MAX. HOLD TIME	45 Minutes
OVERNIGHT	No
COOK/HOLD
FINAL INTERNAL	N/A
TEMPERATURE
ADDITIONAL	The above proofing procedure is
INFORMATION	suggested as a general guideline only.
	Due to variations in product, product
	quality, and weight, adherence to the
	product manufacturer's instructions are
	recommended.

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 • 31