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Use a favorite custard recipe.
Pour custard mixture into cups to a depth of 2/3 the container height and place cups on a sheet pan.
NO WATER BATH IS REQUIRED. Bake in a preheated oven.
Custard is done when knife inserted in center of cup is clean when removed.
SECTION 4 • MISCELLANEOUS
51.
BA KE D E G G C U S TAR D
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
none
—
250°F
(121°C)
44none
1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
4 half-size sheet pans 4 full-size sheet pans 5 full-size sheet pans
18" x 13" x 1"
(GN
1
/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1"
(GN
2
/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1"
(GN
1
/1: 530 x 325 x 20mm)
(ON WIRE SHELVES)
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 NI M U M H O L D I NG T I ME R E Q UI R E D M AX I M U M H O L DI N G T IM E
ADDITIONAL INFORMATION • NOTES
F I NA L I N TE R N A L P R O DU C T T EM 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 OR V E N TS : CLOS ED
NO
60-90 minutes, 4 oz. ramekins
Up to 3 hours for 4" steam pans
COOKING GUIDELINES