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rebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes.
Pour the quiche mixture into the prebaked shells and bake in a preheated oven.
Quiche is done when product sets-up.
SECTION 4 • MISCELLANEOUS
49.
QU IC H E
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
MODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
N/A
none
5 hours
160°F
(71°C)
275°F
(135°C)
248
2 quiches 5 quiches 3 quiches
4 quiches 20 quiches 24 quiches
8" to 9" pie plate
(203mm to 229mm)
8" to 9" pie plate
(203mm to 229mm)
8" to 9" pie plate
(203mm to 229mm)
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.
PRODUCT SPECIFICATIONS and PREPARATION
S
ET HOLD THERMOSTAT SET COOK THERMOSTAT
SET COOKING TIMER
M I N I M U M H O L DI N G TI M E RE Q U I R ED M A X I M U M H O L DI N G TI M E
ADDITIONAL INFORMATION • NOTES
F I N A L IN T E R N A L PR O D U C T T E M P E R AT U R E
OVERNIGHT COOK & HOLD
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
.
PREHEAT THE OVEN
D O O R VE N T S : OP EN FU LL
NO
Bake approximately 2 hours or until product sets-up.
Full Load
COOKING GUIDELINES