Potatoes, Baking: 80 to 90 count
Always store potatoes at room temperature.
Wash potatoes before placing in a preheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoes
directly on wire shelves.
SECTION 4 • MISCELLANEOUS
48.
5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S
M O D E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
190°F (88°C)
* The large variation in the above cooking time is due to the great difference in the seasonal moisture content of
potatoes. Use a pocket-type thermometer to determine the internal temperature of the product.
DO NOT OVER-COOK.
none
7 hours
190°F
(88°C)
325°F
(163°C)
34 4
10 to 12 potatoes per shelf 20 to 25 potatoes per shelf 20 to 25 potatoes per shelf
30 to 36 potatoes 80 to 100 potatoes 80 to 100 potatoes
none none none
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 timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
S E T H O L D T H E R M O S TAT S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
M I N I M U M H O L D I N G T I M E R E Q U I R E D M A X I M U M H O L D I N G T I M E
A D D I T I O N A L I N F O R M AT I O N • N O T E S
F I N A L I N T E R N A L P R O D U C T T E M P E R A T U R E
O V E R N I G H T C O O K & H O L D
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS
MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIES INDICATED
.
P R E H E AT T H E O V E N
D O O R V E N T S : O P E N F U L L
Not Recommended
1-1/2 to 3 hours*
Full Load
COOKING GUIDELINES
POTATOES, BAKED
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