Henny Penny CSG Breads, Cooking Examples continued, Proper, Approx, Food, Hints, or Grid, Mode

Cooking Examples (continued)

				Breads
		Proper					Temp.		Approx.
		Container	CSB	CSM	CSL	CSG	in		Cook Time		Special
Food	Hints	or Grid	Mode	Mode	Mode	Mode	°F(°C)		in Min.		Function
Brown Bread	Let dough rise,	3/4˝ Gran,	C/CV	C/CV	S/C/CV	C/CV	320	- 355	18	- 30	SDHC
	every second runner	1/2 Sheet Pan		TS		TS	(160	- 180)
White Bread	Every second runner,	Grid,	CV	CV	S/CV	C/CV	320	- 355	18	- 30	SDHC
	let proof*	Alum Perf		TS		TS	(160	- 180)
French	Form well, proof,*	3/4˝ Gran	C/CV	C/CV	S/C/CV	C/CV	320	- 355	20	- 25	SDHC
Bread	every second runner			TS		TS	(160	- 180)
Bread,	Form well, proof,*	3/4˝ Gran	C/CV	TS/C/CV	S/C/CV	CV	320	- 355	10	- 15	SDHC
Rolls	every second runner					TS	(160	- 180)			Steam
											Inject
Whole Wheat	Form well, proof,*	3/4˝ Gran	C/CV	C/CV	S/C/CV	C/CV	320	- 355	20	- 25	SDHC
Bread	every second runner			TS		TS	(160	- 180)
Rolls,	Place on pans	3/4˝ Gran	C/CV	C/CV	C/CV	C/CV	320	- 345	5 - 10		SDHC
Par Baked							(160	- 174)
Croissants	Place on pan,	3/4˝ Gran	C/CV	C/CV	S/C/CV	C/CV	320	- 370	12	- 20	SDHC
	proof* as required			TS		TS	(160	- 188)
Quick Breads	Fill pans evenly	Grid	C/CV	C/CV	C/CV	C/CV	300	- 340	25	- 40	SDHC
							(149	- 172)
Bread Sticks,	Place on pans, brush	3/4˝ Gran	CV	CV	CV	CV	360	- 380	5 - 10		SDHC
Par Baked	with melted butter.						(183	- 193)			Steam
	Use steam injection										Inject
	to brown.
Bagels,	Proof,* preheat oven	3/4˝ Gran	CV	CV	S/CV	CV	360	- 380	12	- 16	SDHC
Raw				TS		TS	(183	- 193)
Danish	Prepare dough,	3/4˝ Gran	C/CV	CV	S/C/CV	C/CV	300	- 330	12	- 20	SDHC
	proof* as required			TS		TS	(149	- 166)
Muffins	Spray tins with non-	Grids	C/CV	C/CV	C/CV	C/CV	325	- 340	15	- 25	SDHC
	stick spray, fill tins						(163	- 172)			Half Fan
	evenly every second
	runner. Special
	functions Half Fan speed.
Cinnamon	Proof* as required	3/4˝ Gran	C/CV	C/CV	S/C/CV	C/CV	300	- 325	12	- 18	SDHC
Rolls				TS		TS	(149	- 163)
Biscuits, Raw	Prepare recipe	3/4˝ Gran	CV	CV	CV	CV	320	- 350	6 - 12		SDHC
							(160	- 177)
Biscuits,	Thawed, previously	3/4˝ Gran	CV	CV	CV	CV	400		2	- 3	SDHC
Precooked	frozen						(205)
Toast	Butter lightly	Grid	CV	CV	CV	CV	480		3	- 5	SDHC
							(249)

*All proofing is done at 95°F (35°C). Tender Steaming may be used for proofing.

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