Duke 59 Series Installations- und Betriebshandbuch - Seite 15
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C. SUGGESTED TIMES & TEMPERATURES
PRODUCT
BEEF
HAMBURGER PATTIES (3.3 OZ)
MEAT LOAF
STEAMSHIP ROUND (80 LBS QUART)
ROLLED BEEF ROAST (12 – 15 LBS)
STANDING RIB ROAST (20 LBS RARE)
SHELL STEAKS (10 OZ)
POT PIES
STUFFED PEPPERS
LASAGNA
HOT DOGS
PORK
BAKED STUFFED PORK CHOPS
BACON
VEAL
BONED VEAL ROAST (15 LBS)
LAMB
LAMB CHOPS
POULTRY
CHICKEN BREASTS AND THIGHS
CHICKEN BACKS AND WINGS
CHICKEN QUARTERED
TURKEY ROLL (18 LBS)
FISH
FISH STICKS
SEAFOOD
COD, HALIBUT (FROZEN)
SHRIMP, BAKED STUFFED
LOBSTER, BAKED STUFFED
LOBSTER TAILS (FROZEN)
CHEESE
MACARONI & CHEESE CASSEROLE
GRILLED CHEESE SANDWICHES
POTATOES
BAKED POTATOES
SLICED OR DICED POTATOES
FRENCH FRIES (FROZEN)
PIES
FROZEN BERRY PIES (22 TO 36 OZ EA)
FROZEN FRUIT PIES (24 TO 46 OZ EA)
FRESH APPLE PIE (20 TO 36 OZ EA)
PUMPKIN PIE
FRUIT CRISP
FRUIT COBBLER
APPLE TURNOVERS
BREADS
BREAD (32 – 1 LB LOAVES)
NORTHERN CORN BREAD
SOUTHERN CORN BREAD
HAMBURGER ROLLS
YEAST ROLLS
BISCUITS
ROLLS, BROWN & SERVE
CAKES
SHEET CAKE (5 LBS BATTER PER PAN)
COOKIES
CHOCOLATE CAKE
BROWNIES
DANISH PASTRY
CINNAMON BUNS
SUGAR COOKIES
CREAM PUFFS
CHOCOLATE CHIP COOKIES
PEANUT BUTTER COOKIES
NOTE: Your times and temperatures may vary from those shown on this chart. Your results
depend on weight per pan, temperature of the product before loading, the recipe, type
of pan, and calibration of the thermostat. If your recipes vary from these, write in your
proven times and temperatures for your future use.
OPERATION INSTRUCTIONS - continued
Installation and Operation of 5/9 Electric Convection Oven
°F
°C
COOK TIME
400
205
8 – 10 MIN
325
165
40 -45 MINE
275
135
2 ¾ HOURS
275
135
2 ½ HOURS
235
115
2 ¾ HOURS
450
230
7 – 8 MIN.
400
205
30 – 35 MIN.
350
175
15 – 20 MIN.
260
175
90 MIN
325
165
10 – 15 MIN
375
190
25 – 30 MIN
400
205
5 – 7 MIN
300
150
3 HRS 10 MIN
400
205
7 – 8 MIN
350
175
40 MIN
350
175
35 MIN
350
175
30 MIN
310
155
30 – 35 MIN
335
170
16 – 18 MIN
350
175
20 MIN
400
205
6
– 7 MIN
400
205
10 MIN
425
220
9 MIN
350
175
30 MIN
400
205
8 MIN
400
205
50 MIN
325
165
10 MIN
TIMES AND TEMPS WILL VARY AS TO CUT.
325
165
35 MIN
325
165
45 – 50 MIN
350
175
25 – 30 MIN
300
150
30 – 50 MIN
300
150
25 MIN
300
150
30 MIN
350
175
15 MIN
325
165
30 MIN
325
165
25 MIN
375
190
15 – 20 MIN
275
125
15 MIN
300
150
25 MIN
400
205
6
MIN
350
175
15 MIN
325
165
16 – 18 MIN
325
165
29 MIN
325
165
15 MIN
325
165
12 MIN
325
165
20 MIN
275
125
15 MIN
325
165
20 – 25 MIN
325
165
10 MIN
300
150
10 MIN
RACKS
TEMP
TIME
13
4
2
4
2
6
6
4
4
6
6
13
3
6
6
6
6
6
13
6
6
4
6
6
13
6
6
6
6
6
6
6
6
6
4
6
6
6
6
6
6
6
6
6
6
6
13
6
13
13
15