REHEATING PREPARED FOODS
PRODUCT | TEMPERATURE | APPROXIMATE TIME (MIN.) | |
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Frozen French Fries | 400 to 450° F | 6 to 8 | |
Frozen TV Dinners | 350 to 400° F | 10 to 12 | |
Frozen Entrees - 1" thick | 300 to 350° F | 10 to 20 | |
Frozen Meals |
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8 oz. foil package | 350 to 400° F | 20 to 30 | |
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CASSEROLES |
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PRODUCT | TEMPERATURE | APPROXIMATE TIME (MIN.) | |
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Food Service Pans |
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2" to 3" deep | 325 to 375° F | 15 to 25 | |
3" to 4" deep | 325 to 375° F | 20 to 35 | |
Ramekins or Foil Pans |
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Up to 11/2" Deep | 350 to 400° F | 5 to 6 | |
Frozen | 350 to 400° F | 10 to 15 | |
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MISCELLANEOUS PRODUCTS |
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PRODUCT | TEMPERATURE | APPROXIMATE TIME (MIN.) | |
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Baked Potatoes | 400 to 450° F |
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120 count per 50 lbs. | 20 to 25 | ||
100 count per 50 lbs. | 400 to 450° F | 25 to 40 | |
80 count per 50 lbs. | 400 to 450° F | 30 to 50 | |
Pizzas |
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Frozen or with prebaked crust | 425 to 475° F. | 5 to 10 | |
Grilled Cheese Sandwiches | 400 to 425° F. | 8 to 10 | |
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SPECIAL BAKING PROCEDURES
YEAST BREADS: Cooking starts immediately in the convection oven. Yeast breads do not usually rise as much in the convection oven as in a conventional oven. Therefore, it is necessary to allow 21/2 to 3 times longer for the dough to reach its proofing capacities.
PIES: When baking pies in your convection oven, 3 or 4 pies should be put on an 18" x 26" sheet or bun pan. This procedure helps the bottom crust to bake, makes handling easier and reduces the possibility of
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