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Use a favorite cheese cake recipe or mix. Pour batter into spring-form pans and bake in a preheated oven. The cheese
c
ake is done when a toothpick inserted in the center is clean when removed. To prevent cracking, allow the cheese cake
to remain in the oven until it reaches room temperature.
SECTION 4 • MISCELLANEOUS
53.
C H E ES E C A K 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
none
—
250°F
(121°C)
244
2 cakes 5 cakes 3 cakes
4 cakes 20 cakes 12 cakes
8" to 10" round
spring-form pans
(203mm to 254mm)
8" to 10" round
spring-form pans
(203mm to 254mm)
8" to 10" round
spring-form pans
(203mm to 254mm)
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 : OPEN FU LL
NO
90 minutes to 2-3 hours depending on pan depth
COOKING GUIDELINES