Nu-Vu OP-2FM - Baking Chart

OPERATING INSTRUCTIONS OP–2FM OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS PO BOX 35 MENOMINEE, MICHIGAN 49858-0035
page 16 SALES FAX (906) 863-5889 • SERVICE FAX (906) 863-6322 (800) 338-9886
Leon’s
Cookies
(1.3 & 2.0 oz.)
3 X 2 X 3 * (8 cookies)
- - - - - - - - - - - - - - - - - - - - - - - - -
325ºf
12 – 15 minutes
Flour Pot
Cookies
(1.3 & 2.0 oz.)
3 X 2 X 3 * (8 cookies)
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320ºF
approx. 11 minutes
Heinz
Cookies
(2.0 oz.)
3 X 2 X 3
(8 cookies)
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300ºF
14 – 16 minutes
COOKIE BAKING REMINDERS: •
All cookies must be baked from the frozen state.
•
Place silpat liner or baking paper on half size baking tray.
•
Pan product to approximate pan configuration as described on this chart.
•
Bake product at approximate temperature as described on this chart.
•
Remove cookies from oven when they are light brown in the middle and golden brown around edges. The cookies will appear to be slightly underdone; however, they will continue to bake on the tray for approximately 3 – 5 minutes after being removed from the oven.
•
Allow cookies to cool for approximately 20 minutes on the baking tray.
* The 1.3 ounce cookies may be panned up in a 4 x 3 configuration (12 per half tray) if
additional production is needed.
Heinz
Cookies
(1.3 oz.)
3 X 2 X 3 * (8 cookies)
- - - - - - - - - - - - - - - - - - - - - - - - -
300ºF
13 – 15 minutes
Oven Heat-Up Time: 20 – 25 minutes
Baking Chart
Deli Style Rolls
3 x 2 x 3
(8 Deli Style Rolls)
8 – 12 hours
20 minutes
100º - 105ºF
3 – 4
35 – 40 minutes
350ºF
13 – 15 minutes
Foot-long Breads
(White & Wheat)
Half-size tray
(5 loaves)
8 – 12 hours
20 minutes
100º - 105ºF
3 – 4
50 – 60 minutes
350ºF
18 – 22 minutes
Proofer Heat-Up Time: 20 – 30 minutes
PAN CONFIGURATION RETARDER TIME FLOOR TIME (How long to leave product at room temp before proofing) PROOFING Proofing Temperature Proofing Humidity Setting Proofing Time BAKING Baking Temperature Baking Time MISCELLANEOUS BREAD BAKING REMINDER: •
Store frozen dough in the freezer immediately upon receipt.
•
ALWAYS retard dough thoroughly before proofing. Retarding dough allows the dough to relax and properly age.
•
Proof foot-long breads to approximately 80% of their baked size; proof Deli Style Rolls to 4” wide and 1¾” high.
•
When proofing, dough should feel slightly tacky to the touch. Spray the dough with a fine mist of water and/or increase the humidity setting slightly if the dough feels dry.
•
Bake bread until it is golden brown.
•
Always place Deli Style Rolls swirl side up on the baking trays.