Vulcan-Hart SG6C ML-114878, SG4D ML-114875, SG6D ML-114877, SG4C ML-114876 operation manual

RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR BAKING

					POWER LEVEL
	TEMP.		TIME IN	NO. OF	SETTINGS
PRODUCT	°F	°C	MINUTES	RACKS	SG4/6D	SG4/6C
Cakes
Sheet Cakes 18x26x1"
(457x660x25 mm) Pan
Scaled 41/2 to 6 lb. (2.0-2.7 kg) per pan	325-360 162-182		20 to 23	5	7 to 4	68 to 45%
Scaled 6 to 71/2 lb. (2.7-3.4 kg) per pan	335-350	168-177	22 to 25	4	6 to 4	60 to 45%
Sheet Cakes 18x26x2"
(457x660x51 mm) Pan	300-325	149-162	25 to 35	4	6 to 4	60 to 45%
Equals (2) 12x18x2"
(305x457x51 mm) pans
Scaled 10 to 12 lb. (4.5-5.4 kg) per	300-325	149-162	25 to 35	3	6 to 4	60 to 45%
18x26x2" (457x660x51 mm)
pan, or 5 to 6 lb. (2.3-2.7 kg) per
12x18x2" (305x457x51 mm) pan
Angel or Sponge Cakes
Sheet Pans 18x26x1" (457x660x25 mm)
Scaled 5 to 6 lb. (2.3-2.7 kg) per pan	300-325 149-162		15 to 20	4	3	37%
Loaf or Tube Pans	315-340 157-171		20 to 30	3-4	4 to 1	45 to 22%
Cupcakes	350-400 177-204		6 to 12	4	6 to 4	60 to 45%
Frozen Fruit Pies	350-375	177-190	30 to 45	4	6 to 4	60 to 45%
				3	4	45%
Pumpkin or Custard Pies	300-350	149-177	30 to 45	4	6 to 4	60 to 45%
				3	4 to 3	45 to 37%
Cobblers
12x18x2" (305x457x51 mm) or	350-400	177-204	30 to 45	4	6	60%
12x20x21/2" (305x508x64 mm) Pans				3	4	45%
Meringue Pies	350-425	177-218	6 to 10	4	6 to 4	60 to 45%
				3	6 to 4	60 to 45%
				2	6 to 4	60 to 45%
Fruit Turnovers
18x26x1" (457x660x25 mm) Pans	350-375	177-190	15 to 25	5	6 to 4	60 to 45%
				4	6 to 4	60 to 45%
				3	4 to 3	45 to 37%

NOTE: Pies and cobblers; fruit, custard, and pumpkin pies in pie pans should be placed on 18x26x1" (457x660x25 mm) pans for baking.

Cookies
Rolled or Pressed	350-400	177-204	6 to 12	5	6 to 3	60 to 37%
				4	4 to 3	45 to 37%
				3	3	37%
Drop	350-400	177-204	6 to 15	5	6 to 4	60 to 45%
				4	4 to 3	45 to 37%
				3	3	37%
Brownies	350	177	12 to 20	5	6 to 4	60 to 45%
				4	4 to 3	45 to 37%

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