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
holding compartment.
SECTION 4 • MISCELLANEOUS
60.
PROOFING DOUGH
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
N/A
The above proofing procedure is suggested as a general guideline only. Due to variations in product, product quality,
and weight, adherence to the product manufacturer's instructions are recommended.
20 Minutes
45 Minutes
90-110°F
(32-43°C)
—
448
1 muffin pans (12 cup capacity) 2 muffin pans (12 cup capacity) 2 muffin pans (12 cup capacity)
4 muffin pans 8 muffin pans 16 muffin pans
15-3/4" x 11" x 1-1/4" 15-3/4" x 11" x 1-1/4" 15-3/4" x 11" x 1-1/4""
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 N E - H A L F O P E N
No
—
COOKING GUIDELINES
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