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MISCELLANEOUS
105.
E G G S
— S c r a m b l e d
Time and temperature settings are suggested guidelines only. Due to
variations in product quality, weight, and desired degree of doneness the
controls may require some adjustment from the time and temperatures
shown. All cooking should be based on internal product temperatures.
USE APPROXIMATE COOKING TIME SHOWN
FOR FULL OR PARTIAL LOADS
OVEN MODE OVEN MODE
COOKING
TEMPERATURE
COOKING
TEMPERATURE
MAXIMUM CAPACITY
TIMER
7 minutes
STIR MIXTURE
6 additional minutes
145°F (63°C)
PAN
SIZES
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NOTES
➤
NOTES
➤
Full Speed
Eggs, fresh (raw)
o
r
Pasteurized liquid egg product*
Combination Steam
and Convection
250°F (121°C)
CORE
TEMP
Stainless steel full-size pans
Pan covers or aluminum foil
Vegetable release spray
Seasoning
FOR FRESH OR LIQUID:
Spray pans with vegetable
release spray.
Prepare egg mixture and
pour into pans to a depth of
approximately 1" (25mm).
Cover using a metal pan
cover or aluminum foil.
Load pans in preheated oven.
Full-Size pans:
20" x 12" x 2-1/2"
GN 1/1:
530mm x 325mm x 65mm
* Due to Salmonella concerns,
it is recommended that all
mixed egg preparations with
a requirement for whole eggs
substitute a pasteurized liquid
egg product stabilized with
citric acid. Use of this
product will also eliminate
the greening that can occur
during extended hot holding.
To avoid greening with the
use of whole egg preparations,
add lemon juice in the
proportion of 1 teaspoon (5 ml)
per 1 quart (1 liter) of eggs.
APPROXIMATE COOK TIME
FINAL INTERNALTEMPERATURE
SELECT INTERNAL CORE TEMPERATURE
PREHEAT THE OVEN BEFORE COOKING MODE OPERATION
C O M B I T H E R M O V E N P R O C E D U R E
Press and Set
TIMER
TIMER
Press and Set
TIMER
Press and Set CORE TEMP
O R
S T O P T H E C O O K I N G F U N C T I O N A T A N Y
T I M E B Y P R E S S I N G T H E S T O P K E Y.
3 full-size pans
(3 GN 1/1)
6 full-size pans
(6 GN 1/1)
5 full-size pans
(5 GN 1/1)
10 full-size pans
(10 GN 1/1)
12 full-size pans
(12 GN 1/1)
20 full-size pans
(20 GN 1/1)
FAN SPEED FAN SPEED
PRODUCT
➤
MATERIALS
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PRODUCT
PREPARATION
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MODEL
6•10
MODEL
7•14
MODEL
10•10
MODEL
10•18
10•20
MODEL
12•18
12•20
MODEL
20•20
Pasteurized liquid egg product is available in cartons or
plastic bags. When using this type of product, prepare
from carton using the same procedure as fresh eggs.
When using a bagged egg mixture, product should be
prepared in the original plastic bag.
Full Speed
Steam
212°F (100°C)
18 minutes
SHAKE BAG
10 additional minutes
145°F (63°C)
APPROXIMATE COOK TIME
FINAL INTERNALTEMPERATURE
FRESH or LIQUID PRODUCT BAGGED PRODUCT
SEL ECT COOK ING TIME SELEC T CO OKIN G TI ME
➤
➤
APPROXIMATE CORE
CUT-OFF TEMPERATURE
APPROXIMATE
TEMPERATURE OVERRIDE
n/a n/a
PRESS
START
PRESS
START